Eggplant Parmigiana

The aubergine (also called eggplant) from my garden

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INGREDIENTS

• eggplant, thinly sliced
• bocconcini cheese
• tomato pasata sauce
• olive oil
• Fresh basil leaves
• Fresh grated parmesan cheese
• fresh white breadcrumbs

METHOD

Preheat oven to 200°C. Lightly grease a baking dish. Heat a barbecue or chargrill pan to a high heat.

Brush both sides of eggplant slices with olive oil. Grill eggplant each side until charred and tender.

Remove to a plate. 

Put a layer of eggplant on the base of dish. Add a layer of tomato pasata sauce, basil, parmesan and bocconcini cheese. Repeat until all egg plant is used up.

Top with breadcrumbs. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and bread crumbs are golden brown. Stand for 10 minutes. Serve.

 The bounty

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And a little cucumber . . . 

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