Eggplant parmigiana

Eggplant parmigiana

Serves 4



  1. Preheat oven to 180C
  2. Mix breadcrumbs & yeast flakes.
    Dip eggplant in watery egg, then coat in breadcrumb mixture. Fry in oil. Drain on paper towel & cool
  3. In a pot, sauté the onion in oil. Add crushed garlic, ginger, salt, pepper & Italian herbs
  4. Add tomatoes, soup, 1⁄2 cup water & balsamic vinegar & stir. Cook for 20 mins, stirring occasionally
  5. Compiling the parmigiana: Put a little sauce & oil on the bottom of a casserole dish. Add a single layer of eggplant, then cheese & tomato sauce. Repeat until all the ingredients are used up. Top with cheese, cover with breadcrumbs & bake for 30-40 mins until golden (if more than 3 layers, bake for up to 1 hr)


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