Seasonal Recipes

Eggplant Parmigiana

1kg eggplant, sliced lengthways 6mm thick
1L sugo 

For shallow frying:
olive oil
For dusting:
seasoned plain flour
200 gm finely grated parmesan, plus extra for dusting
2 cups (loosely packed) basil leaves plus extra leaves to serve
To serve:
bitter leaf salad
Place eggplant in a large bowl, add 2 tsp fine sea salt, toss to coat and set aside for liquid to drain (20 minutes). 
Heat olive oil to 3mm deep in a frying pan, dust eggplant slices with seasoned flour, shake off excess, then fry in batches, adding more oil as necessary, until golden (2-4 minutes). Drain on absorbent paper.
Preheat oven to 180C. Spoon a little sugo into a 15cm x 25cm baking dish, top with a layer of eggplant, scatter with parmesan and basil, then repeat until all ingredients are used, finishing with a layer of sugo. Scatter with extra parmesan, bake until golden and bubbling (20-30 minutes), scatter with extra basil and serve with a bitter leaf salad.