This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Eggplant slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and parmesan.
500g dried breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
3 eggplants, peeled and thinly sliced
2 eggs, beaten
1.5litres tomato pasta sauce (about two large bottles) divided
500g mozzarella, grated and divided
75g grated parmesan
1/2 teaspoon dried basil
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Preheat oven to 180 degrees C. Combine the breadcrumbs, basil, oregano and parsley. Dip eggplant slices in egg, then in breadcrumb mixture. Place in a single layer on a baking tray. Bake for 5 minutes on each side.
Spread pasta sauce to cover the bottom of a 23x33cm baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and parmesan. Repeat layers with remaining ingredients, ending with the cheeses.
Sprinkle basil on top. Bake for 35 minutes, or until golden brown.