Eggplant Parmigiana

Ingredients

• 4-5 eggplants, approx. 1.5kg
• 3 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1L tomato passata
• 6 basil leaves
• 500g That's Amore Scamorza Bianca, cubed
• 150g That's Amore Parmesan, grated
• 125g That's Amore Fior di Latte, sliced
• Salt & pepper to taste

Instructions

Preheat oven to 200°C.

Wash eggplants and slice lengthwise, 1cm thick.

Heat olive oil in large fry pan over gentle heat and fry eggplant in small batches until golden. Place on paper towel to drain and allow to cool.

In the meantime, drizzle some EVOO in a large saucepan and add onion and garlic and sauté for a couple of mins.

Add tomato pasta, season to taste and simmer for 30 mins. Once ready, add fresh basil leaves.

Start assembling by covering the bottom of a baking dish with a little sauce, then arrange one layer of eggplant slices horizontally. Add some cubes of scamorza cheese, sprinkle some grated parmesan and finish with a ladle of sauce. Repeat this process until there are no more eggplant slices left.

Finish by layering sliced Fior di Latte and grated parmesan on top.

Bake for 40 mins or until golden. Rest for 10 mins before serving.