Eggplant Parmigiana

• Ingredients
• · 1 Large eggplant
• · Salt
• · 1/2 cup grated mozzarella cheese
• · 1 tablespoon oil
• · 1 onion, finely chopped
• · 1 tablespoon tomato paste
• · 1 x 400g tin crushed tomato
• · 1 tablespoon brown sugar
• · 1 teaspoon vinegar
• · Salt, pepper and Italian herbs, to taste

• How to make
• Slice eggplant into 1 cm wide slices
• Sprinkle each side lightly with salt, let stand for 30 minutes
• Rinse well, pat dry on paper towel
• Whilst eggplant draining, prepare passata. Saute the onion in oil until soft
• Add the rest of the ingredients and simmer until sauce has reduced slightly
• Spoon a small amount of passata into the bottom of a deep baking dish
• Place a layer of eggplant over the top, then layer of sauce, cheese, eggplant and continue until all ingredients are used. Top with cheese
• Bake at 180 degC for approx. 30 minutes or until golden brown