Ingredients
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plain flour
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3 eggs, beaten
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2 tablespoons olive oil
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2 garlic cloves, crushed
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2 cups red pasta sauce
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1 cup white wine
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2 teaspoons pesto sauce
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8 basil leaves, finely sliced
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250 g mozzarella cheese, sliced
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freshly grated parmesan cheese
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2 onions, chopped
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fresh ground pepper, to taste
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2 -3 medium eggplants, thickly sliced, skin on is fine
Instructions
- Preheat the oven to 200°C.
- Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
- Drain well on paper towels.
- Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
- Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
- Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
- Serve with a simple green salad.