Recipe Cook Time
Choose nice firm eggplants with a shiny flesh.
Trim the stem end of the eggplants and peel them.
Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30 minutes.
Drain the eggplants and squeeze off excess moisture and pat dry.
Dredge the slices of eggplant in seasoned flour.
Pat fry them in a little olive oil and butter.
Drain the excess oil.
Grate the parmesan and mozzarella cheese in a greased baking dish or cocotte, spoon a little tomato sauce at the bottom, lay the eggplant slices side by side.
Sprinkle the grated cheeses, pinch of basil, oregano and cracked black pepper over the eggplant slices.
Repeat this over 3 layers.
Sprinkle the breadcrumbs, cheese, herbs and the butter.
Bake for 15 minutes at 180°c
Serve Eggplant Parmigiana with crispy garlic bread and rocket salad.