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Eggplant Parmigiana
Ingredients
· 1 Large eggplant
· Salt
· 1/2 cup grated mozzarella cheese
· 1 tablespoon oil
· 1 onion, finely chopped
· 1 tablespoon tomato paste
· 1 x 400g tin crushed tomato
· 1 tablespoon brown sugar
· 1 teaspoon vinegar
· Salt, pepper and Italian herbs, to taste
How to make
Slice eggplant into 1 cm wide slices
Sprinkle each side lightly with salt, let stand for 30 minutes
Rinse well, pat dry on paper towel
Whilst eggplant draining, prepare passata. Saute the onion in oil until soft
Add the rest of the ingredients and simmer until sauce has reduced slightly
Spoon a small amount of passata into the bottom of a deep baking dish
Place a layer of eggplant over the top, then layer of sauce, cheese, eggplant and continue until all ingredients are used. Top with cheese
Bake at 180 degC for approx. 30 minutes or until golden brown
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