Eggplant Parmi

• porciones: 4
• tiempo total: 1 hour

Ingredientes

Eggplant

2 eggplant - medium, sliced into 1cm thick rounds

1/2 cup cornstarch - or cornflour

1/2 tsp sea salt

1 cup polenta

2 eggs - whisked

4 tosp cooking oil

Tomato Sauce

2 tbsp cooking oil

1 brown onion - diced

3 clove garlic - crushed and chopped

1 sprig thyme - stalk discarded

800 grams canned tomatoes

3 tbsp extra virgin olive oil

1/2 tsp sea salt

1/2 cup water

To Serve

200 grams mozzarella cheese - sliced

1 cup basil - chopped

2 tbsp extra virgin olive oil

Instrucciones

Preheat the oven to 190°C.

Set out three shallow dishes - one with cornstarch mixed with a pinch of salt, one with whisked eggs, and one with polenta. Dip each eggplant slice into the cornstarch, then into the eggs, and finally coat evenly in the polenta.

Arrange the slices on a baking tray, drizzle generously with cooking oil, and bake for 25-30 minutes.

While the eggplant cooks, make the tomato sauce. Heat a little cooking oil in a pot, add the onion, and sauté for 5 minutes. Stir in the garlic and thyme and cook for another 1-2 minutes.

Add the canned tomatoes, olive oil, sea salt, and water, then simmer gently for 15 minutes.

Once the eggplant and sauce are ready, layer everything in an ovenproof dish. Spread 3 of the tomato sauce on the base, then add half of the roasted eggplant. Spoon over another ⅓ of the sauce and layer with mozzarella slices. Finish with the remaining eggplant, tomato sauce, and mozzarella.

Bake for 20-25 minutes, until the cheese is golden and bubbling. Top with plenty of fresh basil and a drizzle of extra virgin olive oil.

Notas

Two raw sisters