Super easy eggplant parmigiana

Name: Super easy eggplant parmigiana
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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Servings: 4

Cost: $9.54 /serving

Author : Phoebe Wood

eggplant parmigiana eggplant italian recipe

Ingredients

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1/2 cup (75 grams) plain flour2 tsp fennel seeds, toasted, ground3 eggplants, sliced1/2 cup (125 milliliters) extra virgin olive oil2 cups (500 milliliters) tomato sugo400 grams can crushed tomatoes1 bunch basil, leaves picked2 buffalo mozzarella balls, sliced1 cup (80 grams) finely grated parmesan

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Instructions

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Step 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.

Step 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.

Step 3

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

Step 4

Finish with the remaining mozzarella and parmesan.

Step 5

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