Method
Heat oil in a large frying pan to 180c, and preheat oven at 180c.
Dip eggplants in milk (one at the time) then coat eggplants in flour and fry a few at the times for up to 2-3min each side or till golden in color.
Drain the eggplant and place onto paper towel to drain excess oil, add salt and pepper.
In a lasagna style oven tray, lay a sheet of grease proof paper and then add ½ of one LC fresh basil sugo and spread evenly to cover the tray surface. Place the fried eggplant as you were to laying lasagna pasta sheets. Add the remaining Fresh Basil sugo, spread evenly to cover the eggplant. Sprinkle a handful or Parmigiano Reggiano, mozzarella cheese and a few leaves of fresh basil.
Cover with eggplant again and repeat the same process till at least 4 layers of eggplant have been achieved.
The last layer should be finished with sauce, cheese and basil on top.
Cover the tray with foil and bake in the oven for 15min, then remove the foil and cook for a further 10 minutes. Allow 5 minute of resting time before slicing and serving.
Chef TIP: For healthier option, grill the eggplant instead of frying.
Ingredients
Ingredients
Directions
Heat oil in a large frying pan to 180c, and preheat oven at 180c.
Dip eggplants in milk (one at the time) then coat eggplants in flour and fry a few at the times for up to 2-3min each side or till golden in color.
Drain the eggplant and place onto paper towel to drain excess oil, add salt and pepper.
In a lasagna style oven tray, lay a sheet of grease proof paper and then add ½ of one LC fresh basil sugo and spread evenly to cover the tray surface. Place the fried eggplant as you were to laying lasagna pasta sheets. Add the remaining Fresh Basil sugo, spread evenly to cover the eggplant. Sprinkle a handful or Parmigiano Reggiano, mozzarella cheese and a few leaves of fresh basil.
Cover with eggplant again and repeat the same process till at least 4 layers of eggplant have been achieved.
The last layer should be finished with sauce, cheese and basil on top.
Cover the tray with foil and bake in the oven for 15min, then remove the foil and cook for a further 10 minutes. Allow 5 minute of resting time before slicing and serving.
Chef TIP: For healthier option, grill the eggplant instead of frying.
