Melanzane Alla Parmigiana (Eggplant Parma)

Ingredients (serves 2)

• 1 large eggplant
• 1 ball buffalo mozzarella
• 100g parmesan
• 100g rice flour
• 1 cup Napoli sauce
• A few basil leaves
• Salt and pepper to season

Method

1. Slice eggplant into 1cm thick discs.
2. Season your eggplant with salt and pepper, and then toss your slices with rice flour until they are fully coated.
3. Deep fry eggplant (or shallow fry, or even grill) until golden brown and cooked through. Allow the oil to drain using either a wire rack or paper towel.
4. In an oven safe bowl, first make a layer of napoli, then top with your fried eggplant, then top with both your cheeses and some basil leaves. Repeat that process to build up your parmigiana to your desired height. (We recommend three layers)
5. Place in a 180 degree oven for 10 minutes, until the cheese is melted.
6. Garnish with some extra parmesan cheese and serve.