EGGPLANT PARMIGIANA

PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4

2/3 cup (160ml) olive oil 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 400g can diced tomatoes 2 cups (560g) bottled tomato passata ¼ teaspoon dried chilli flakes 2 medium eggplants (600g), sliced thickly ¼ cup (35g) plain flour 1/3 cup loosely packed fresh basil leaves 200g bocconcini, sliced thinly 2/3 cup (50g) finely grated parmesan ½ teaspoon sweet paprika basil leaves, extra, to serve 1 Preheat oven to 180°C/160°C fan. 2 Heat 1 tablespoon of the oil in a large frying pan over medium heat; cook onion, stirring, for 3 minutes or until soft. Add garlic; cook, stirring, for 30 seconds or until fragrant. Stir in tomatoes, passata and chilli flakes; season to taste. Transfer mixture to a medium jug.

3 Toss eggplant in flour to coat; shake off excess. Heat remaining oil in same pan; cook eggplant, in batches, for 2 minutes or until browned on both sides. Drain on paper towel.

4 Layer half the eggplant in an

18cm x 25cm ovenproof dish; season. Top with half the tomato mixture, the basil and bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika.

5 Bake, covered, for 30 minutes. Uncover, then bake for a further 15 minutes or until browned and tender. Serve topped with extra basil leaves.