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Super easy eggplant parmigiana

Name: Super easy eggplant parmigiana
Yield: 4
Ingredients: 1/2 cup (75g) plain flour; 2 tsp fennel seeds, toasted, ground; 3 eggplants, sliced; 1/2 cup (125ml) extra virgin olive oil; 2 cups (500ml) tomato sugo; 400g can crushed tomatoes; 1 bunch basil, leaves picked; 2 buffalo mozzarella balls, sliced; 1 cup (80g) finely grated parmesan

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by Phoebe Wood

Sep 18, 2016

We've taken your classic pub favourite and given it a vegetarian twist using eggplant. Rich, warming and perfect for the end of the week, this is one recipe that'll definitely have you going back for seconds.

1/2 cup (75g) plain flour
2 tsp fennel seeds, toasted, ground
3 eggplants, sliced
1/2 cup (125ml) extra virgin olive oil
2 cups (500ml) tomato sugo
400g can crushed tomatoes
1 bunch basil, leaves picked
2 buffalo mozzarella balls, sliced
1 cup (80g) finely grated parmesan

Method

1.

Combine our and fennel seeds in a bowl and season with salt. Add eggplant and toss to coat. Heat 2 tbs oil in a large frypan over medium-high heat. In 3 batches, cook eggplant, turning once, for 10 minutes or until softened and golden.
2.

Repeat with remaining oil and eggplant. Preheat the oven to 200°C. Place sugo, tomatoes and half the basil in a saucepan over medium heat. Stir until warmed through.
3.

Divide half the eggplant slices and half the sauce among 4 ovenproof dishes. Top with half the mozzarella, then remaining eggplant and sauce.
4.

Finish with the remaining mozzarella and parmesan.
5.

Place dishes on a baking tray and bake for 25 minutes or until golden. Serve warm with remaining basil leaves.