Eggplant Parmigana

An easy, mouth-watering meal that tastes as though you have gone to a lot of effort to make it.

Preparation time: 10 minutes
Cooking time: 60 minutes

Recipe

Ingredients

• 1 large eggplant
• 1 egg
• 2 tablespoons water
• wholemeal flour: about 1/2 cup for coating the eggplant
• polenta (cornmeal): about 1/2 cup for coating the eggplant
• 600 ml (1 pint) tomato puree or spaghetti sauce
• (optional: a small amount of mozarella cheese for sprinkling on top)

Method

• Preheat the oven to 200�C (350�F).

• Cut the eggplant into slices about 2 cm (1 inch) thick.

• Break the egg into a bowl, beat it and add a tablespoon of water.

• Put the flour into another bowl and the polenta into a third bowl.

• Dip the eggplant slices consecutively into the flour, egg mixture, and then polenta, coating them well with each.

• Place the eggplant slices in a baking dish and cover with the tomato puree or spaghetti sauce (eg. azuki pasta sauce or nutmeat spaghetti sauce), and sprinkle with the mozarella cheese.

• Put a lid on the baking dish or cover it with foil and bake for 45 to 60 minutes, until the eggplant is soft.

• Serve with pasta and salad.

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