2-4 aubergines / eggplants depending on their size / variety
30 mL (2 Tbsp) coarse salt
600g tomato passata
1- 398 mL can cherry tomatoes (or diced etc)
1 garlic clove, minced
10 mL (2 tsp) oregano
10 mL (2 tsp) hot pepper flakes
8 basil leaves
Salt and pepper to taste
3 eggs, beaten
250 mL (1 cup) flour
250 mL (1 cup) Panko
45 mL (3 Tbsp) oil for frying (approx)
100g parmesan, grated
200g mozzarella, chopped
Preheat the oven to 180ºC (375ºF).
Slice the aubergines into 1cm rounds place them into a colander and sprinkle with salt.
Let sit to draw out the liquid, while you start the sauce.In a saucepan over a medium heat, mix together the passata, tomatoes, oregano, hot pepper flakes, garlic, and basil.
Adjust seasoning as necessary with salt, pepperoni /or other spices and herbs.
Let simmer, stirring occasionally while you dredge and fry the eggplant.
Set up a 3 plate breading station; one plate with flour, one with beaten egg, one with Panko.
Pat the eggplant dry, and then dredge first in flour, then egg, then Panko.
Heat some oil in a frying pan over a medium heat, and fry the eggplant in batches until golden brown on both sides.
Spoon some of the tomato sauce into the bottom of a 9”x13” baking dish.
Arrange a layer of cooked eggplant evenly in the bottom of the dish, then grate over some Parmesan.
Repeat the layers until you use all of the eggplant.
Pour over the remaining sauce, and dot with mozzarella.
Cover and bake for 35 minutes; remove the lid and bake another 20 minutes, or until teh cheese is bubbly and golden brown.
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Glen And Friends Cooking gives you easy to follow video instructions about food, cooking, recipes, beer, and cocktails. This cooking channel is all about Glen's love of food and drink, and his passion for film and production.