Italian eggplant parmigiana

serves two

2-3 Italian eggplants
½ cup (125 ml) flour
2 eggs, whisked
2 cups (500 ml) tomato sauce*
1 cup (250 ml) mozzarella cheese, shredded
1-1½ cups (250-350 ml) of Cappellari breadcrumbs
Salt, pepper
Canola oil for frying
Olive oil, to drizzle

Rinse, dry and slice eggplant into fairly thin slices.
In a sauté pan heat canola oil on medium-high heat, dip eggplant slices in flour then into egg wash and fry.  Season with salt and pepper, drain excess oil on paper towels.

Layer eggplant with tomato sauce, mozzarella cheese and Cappellari breadcrumbs.

Preheat oven to 350° F (180° C), drizzle parmigiana with olive oil and bake 15-20 minutes.

*Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.  Simmer at least 20 minutes on medium-low heat.

Plate and serve