Crispy Eggplant Parmigiana Bake

Ingredients

• 2 piece eggplant, sliced into 1 cm rounds
• 1/2 cup plain flour
• 2 piece eggs, beaten
• 2 cup panko breadcrumbs
• 1/3 cup olive oil
• 700 millilitre tomato passata
• 2 clove garlic, crushed
• 1 teaspoon dried oregano
• 1.5 cup mozzarella, grated
• 1/2 cup parmesan, grated
• 1/2 cup basil leaves

Instructions

1. 1Preheat the oven to 200°C.
2. 2Set up three shallow bowls: flour in the first, beaten eggs in the second, panko in the third.
3. 3Coat each eggplant slice in flour, then egg, then panko.
4. 4Fry the slices in batches in hot oil for 2 minutes each side until golden, then drain on paper towel.
5. 5Stir the garlic and oregano into the passata.
6. 6Layer a third of the sauce, half the eggplant and a third of the cheeses in a baking dish, then repeat, finishing with sauce and cheese on top.
7. 7Bake for 25 minutes until golden and bubbling.
8. 8Rest for 5 minutes, scatter with basil and serve.