Name: Eggplant Parmigiana
Total time: 1 h 15 min
Yield: 4
Ingredients: ⅔ cup (160ml) extra virgin olive oil; 1 medium onion (150g), chopped finely; 2 cloves garlic, crushed; 400g (12½oz) canned crushed tomatoes; 2 cups (560g) bottled tomato passata; ¼ teaspoon dried chilli flakes; 2 medium eggplants (600g), sliced thickly; ¼ cup (35g) plain (all-purpose) flour; ⅓ cup fresh basil leaves; 200g (6½oz) bocconcini, sliced thinly; ⅔ cup (50g) finely grated parmesan; ½ teaspoon sweet paprika; small basil leaves, extra, to serve

VMG Recipes