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Eggplant Parmigiana

This recipe is a brilliant vegetarian alternative to a lasagne. Enjoy!

Serves 4 People

Tomato Sauce

450 g cherry tomatoes
2 cloves of garlic
70 g pitted Kalamata olives
20 basil leaves
1 tbsp balsamic vinegar
1 tbsp olive oil
½ tsp flaky salt
2 tbsp tomato paste

Eggplants

2 small, preferably thick eggplants
2 eggs
Approximately 40 g all-purpose flour
2 mozzarellas, each 125 g, thinly sliced
50 g finely grated Parmesan, from a whole piece

This is the way To make it...

Method

Halve the cherry tomatoes and place them in a bowl.
Finely chop the garlic cloves and add them to the bowl.
Roughly chop the olives and basil leaves and add them to the bowl.
Add the remaining ingredients and mix everything well. Set aside.
Slice the eggplants into slices slightly under 1 cm thick. You will need 16 evenly sized slices in total.
Beat the eggs in a bowl.
Spread the flour on a plate.
Coat the eggplant slices in flour and then in egg, and place them in a dish.
Heat up the plancha.
Brush the griddle with oil.
Pour the tomato mixture onto the plancha and let it cook and simmer.
Meanwhile, cook the eggplant slices until tender and crispy on the side. When they are cooked, place a slice of fresh mozzarella on each one.
Now, place one to two tablespoons of tomato sauce on eight cooked eggplant slices. Also, add a basil leaf and sprinkle with finely grated Parmesan. Place a cooked eggplant slice on top and finish with tomato sauce, Parmesan, and fresh basil.

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