• 3 medium eggplants thinly sliced
• 1-2 teaspoons salt (divided)
• ¼-⅓ cup all plain flour
• 1 x 700 ml bottle of passata
• 1-2 tablespoons olive oil
• ¼ cup water
• 1 cup grated mozzarella cheese
• ¾ cup freshly grated parmesan cheese
• 6-8 fresh basil leaves
• ½ medium onion

EXTRAS​

• 3-4 tablespoons vegetable oil (for frying)
• 2 tablespoons freshly grated Parmesan cheese

INSTRUCTIONS​

• Pre-heat the oven 180C or 160 fan-forced
• Thinly slice the eggplant (a little less than ¼ inch), place on a plate or tray and sprinkle with approximately 1 teaspoon of salt. Let sit for 20 minutes Lightly towel dry ( this takes out abd liquid and bitterness
• Dip the eggplant slices in flour, shake out any excess, then fry in hot oil until golden and tender. Move to a paper towel lined plate and drain.
• In a large skillet or sauce pan add the olive oil and chopped onion, sauté for 2 minutes or until transparent. Then add the passata, salt and fresh basil. Cook on medium high heat until thickened and creamy.
• In a medium baking dish or casserole dish (about 10 inches / 25 cm), add some sauce to the bottom of the pan, place a layer of eggplant, top with some sauce, grated parmesan cheese, some of grated mozzarella continue for another 2-3 of layers, depending on the size of your baking dish.
• Bake approximately 30-35 minutes until cooked through and golden on top. Check at 20 minutes If it starts to brown too much, cover the dish with foil and continue baking. Remove from the oven, let sit 5-10 minutes, sprinkle with Parmesan before serving. Enjoy!