Eggplant Parmagiana

SERVING SIZE: 6-8

PREP TIME: 10 mins

TOTAL TIME: 60 mins

Ingredients

• 2 large eggplants sliced thickly

• 1 cup olive oil

• 1 500g jar bolognese tomato sauce

• 250g grated parmesan cheese

• 500 grams grated mozzarella cheese

• 1 cup chopped washed fresh basil leaves

• salt for sprinkling over eggplant

• extra salt to taste

Method

In a large dish place a layer of eggplant slices and sprinkle with salt, repeat this process till use all the eggplant , cover let sit for at least 2 hours , you will notice. dark liquid deposit at the base of the dish, drain the liquid and rinse all the eggplant slices pat dry and fry in olive oil all the slices and place on absorbent paper to drain the oil

Grease a large baking dish and place a layer of eggplant,,sprinkle half of the mozzarella cheese and then half parmesan cheese , sprinkle. little salt and place half the basil leaves , repeat this , place in a 180 degree oven for about 40 minutes , once golden brown on the top ready to serve , can be served as a main meal with a salad or as a side dish