Eggplant parmigiana
This recipe takes you back to authentic Sicilian flavours that are made with love and have a sense of warmth and comfort.
• 3 large eggplants
• ¾ cup plain flour
• 2 brown onions, sliced
• ½ cup breadcrumbs
• 1 can peeled tomatoes, diced
• 2 garlic heads
• Basil
• Parmesan cheese
• Salt and pepper
1. Slice the eggplants ½ cm lengthwise and sprinkle with salt on both sides. Place in a colander for 30 minutes. This will allow all the bitterness to come out of the eggplant.
2. Rinse under cold water and pat dry with absorbent paper.
3. Coat each eggplant slice in plain flour on both sides.
4. In a shallow frying pan, fry the eggplant slices in vegetable oil until golden brown. Place on absorbent paper to remove any excess oil.
5. Fry the onion until golden brown. Set aside.
6. Fry the breadcrumbs on low heat, continuously stirring until golden brown.
7. In a pot, fry the garlic until golden.
8. Add the tomatoes and stir until the sauce thickens.
9. Season with salt and pepper to your tasting. Add a few finely chopped basil leaves.
10. Spoon a few tablespoons of tomato sauce onto a large plate.
11. Arrange the eggplant slices in layers.
12. Sprinkle over the fried onion and breadcrumbs, followed by parmesan cheese and a few basil leaves.
13. Repeat the process.