- 1 large eggplant cut into 1 inch slices
- 16 oz can whole tomatoes, drained and roughly chopped
- 3 shallots, diced (or small onion)
- 2 cloves garlic, chopped
- 1 sprig basil leaves (or 6-8 whole basil leaves)
- 2 tablespoons butter (optional)
- 1/3 cup all-purpose flour
- 1 egg
- 1/4 cup milk, lightly beaten
- 2 cups fresh breadcrumbs
- 3-4 tablespoons olive oil (for pan frying)
- 1/2 pound mozzarella cheese, sliced or grated
Slice eggplant into 1/2 inch thick slices (approx 5 slices).
Lay on paper towel and sprinkle one side generously with cooking salt- leave for 30 minutes.
Add flour to a medium bowl, the egg and milk in another bowl and lastly the breadcrumbs in a third bowl.
Dip eggplant slices in flour, brush off any excess and dip in the egg mixture. Once covered, drop in the breadcrumbs and cover slices. Set aside on a plate and continue with remaining slices until all crumbed.
To make the tomato sauce:
Heat 1 tablespoon of olive oil in a small saucepan. Add shallots and garlic then saut’ for 3-4 minutes, stirring.
Add tomatoes, salt and pepper to taste and then the basil leaves and butter.
Place a lid on the top of the saucepan and simmer for 10 minutes, stirring occasionally.
Turn off heat and place to one side until needed.
Preheat oven to 400°.
Place a large frying pan on medium-high and add 1-2 tablespoons of olive oil. Lightly fry the breaded slices of eggplant until they turn golden brown.
Place slices on an oven tray and pop in the oven for 15 minutes, until eggplant is soft.
Remove from oven, divide the tomato sauce between eggplant slices and top with mozzarella cheese.
Place back in the oven until cheese melts (approx 8 minutes).
Serve straight away with a wedge of lemon.
- These were really yummy and quite easy despite the long method above!
- Making the tomato sauce while the eggplant is salting makes this meal a lot faster to prepare.
- The butter gives the sauce a lovely smoother flavor, however, if you don’t like butter, this recipe is fine without.