4 Med. eggplants (choose plump, shiny, dark purple coloured ones, with the part opposite the stem nice and round).
500 g Passata
250 g Mozzarella
20g Grated Parmesan
1 lightly beaten egg
Small amount plain flour
Few pinches of Oregano
or Vax fav: Hoyts It herb mix.
A few leaves of Basil.
Salt and pepper to taste.
Wash and cut the eggplants lengthwise in 5mm thick slices.
Eggplants have now been selected and bred to be more dry and less bitter, and it is not necessary to have them ‘under salt’ to let the bitter moisture drain. But if we wish we can sprinkle with salt and let them drain for 1/2 hour.
Coat each slice in the plain flour and dip into the lightly beaten egg. (Add some salt to the egg).
Fry in abundant oil of whatever type you prefer, until golden brown. Place on a plate covered with an absorbent paper towel.
In a lightly greased oven proof dish start with tomato sauce, then a layer of eggplants, then add the cheeses and herbs, until the finish with mozzarella and parmesan. And a few basil leaves on top.
Place in oven, preheated to 180C, until golden brown on top.
The traditional way of coating with flour and egg is usually skipped nowadays and the slices are often just placed under the grill or on a hot plate or just shallow fried.
It’s up to individual taste how we prefer our Parmigiana.