The eggplant dish that turns eggplant-haters to eggplant-lovers has got to be the parmigiana. Everyone’s favourite Italian tomato sauce, crispy-fried crumbed eggplant and lashings of cheese baked until bubbly and golden is the turning point we all need.
Serve with a green salad, some garlic bread, and lots of love.
Have ready the beaten eggs in a large dish or bowl, and the breadcrumbs in another large dish or bowl. Sprinkle in a little of the oregano, basil, salt and pepper into the breadcrumbs and stir to combine.
Dip each slice of eggplant into first the beaten egg to coat, then into the breadcrumbs. Shake off the excess and set aside.
Complete this for the rest of the eggplant.
Fry the eggplant in batches in hot oil over medium-high heat until golden brown on each side.
Meanwhile, make the sauce, In a large frying pan, saute the onion and garlic in a little olive oil over low heat until soft.
Add the tinned tomatoes to the sauteed onion and garlic along with the oregano, basil, sugar, salt and pepper.
Bring the tomato mixture to the boil and then lower to a simmer.
When the eggplant and the sauce are ready, ladle a little of the sauce into the bottom of a baking dish that is large enough to hold the eggplant slices in two layers.
Layer the eggplant over the sauce, ladle half of sauce over the eggplant, and sprinkle with half of the cheeses.
Place the second layer of eggplant over the cheese. Top with the rest of the sauce and sprinkle the rest of the cheese on top.
Bake for 30-40 minutes until parmigiana is hot throughout and the cheese on the top is golden and bubbling.