6

45m

Prep

40m

Cook

85m

Total

6

Serves

Eggplant — in 1 cm rounds

Eggs — beaten

Canned Tomatoes — simmered with garlic into sauce

Vegetable Oil — for frying

Salt the eggplant rounds and rest 30 minutes; pat dry firmly.

💡

Salting pulls the water that would otherwise steam your crust soggy — the old-school step that still earns its keep.

Bread each round — flour, egg, panko — and shallow-fry to deep gold, 2–3 minutes a side. Drain on a rack.

Layer sauce, eggplant, mozzarella, parmesan, and basil twice over; finish with sauce and both cheeses.

Bake at 190°C until bubbling with bronzed edges, 30–35 minutes. Rest 15 before cutting.

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

A mid-weight Italian red — Montepulciano d'Abruzzo was born for this.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

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Crusty bread or buttered rice

·

A sharp green salad

·

Roasted seasonal vegetables

Sweet

Salty

Sour

Bitter

Umami

Heat