Mini Eggplant Parmigianas

Prep time: 20 mins
cook time: 25 mins
Recipe Credit: Made by Mandy

ingredients

• 3 medium eggplants, sliced into 2–2.5cm rounds

• 2 tsp salt

• 3/4 cup flour, for dusting

• 2 eggs, beaten

• Oil of choice, for frying

• 1 cup tomato sugo (I used my recipe [here])

• 250g mozzarella, sliced

• 1/2 cup grated parmesan

• Fresh basil leaves

• Bippi’s Italian Bomba (to taste)
  

METHOD

1. Slice the eggplant into 2–2.5cm rounds. Sprinkle with salt and leave for 10 minutes to draw out excess water. Pat dry with paper towel.

2. Heat oil in a heavy-based pan over medium heat. Working one slice at a time, lightly dust with flour, then coat in beaten egg. Fry 2–3 minutes per side, until just starting to soften. Drain on paper towel. Repeat with remaining slices. (Tip: Don’t coat slices too far in advance or they’ll get claggy.)

3. Preheat oven to 180°C. Spread a thin layer of tomato sugo in the base of a baking dish.

4. For each stack:

   ●      Start with a base slice of eggplant Spoon over tomato sugo

   ●      Add a little Bippi’s Italian Bomba

   ●      Add fresh basil, a slice of mozzarella, and a sprinkle of parmesan

   ●      Top with another eggplant slice and repeat until three eggplant slices are stacked.
   Ensure each stack finishes with mozzarella, sugo, Bomba, parmesan, and basil.

5. Place in the oven for 20-25 minutes, until the cheese is melted and golden. Garnish with extra basil and serve.