Ingredients
3/4 - 1 eggplant per person
2 tins tomatoes
3 cloves garlic
1 chopped tbsp fresh rosemary
1 chopped tbsp fresh basil
Balsamic vinegar to marinate
2 eggs
1 cup breadcrumbs
1 cup milk
2 cups grated cheddar cheese
oil for frying
3 tbs parmesan cheese
Method
Preheat the oven to 180 degrees. Then slice the eggplants into 2cm thick rounds and marinate them in balsamic vinegar for about half an hour. This leaches out the bitter flavour.
Then prepare your napoli sauce:
Finely chop the garlic, brown it in a pan, then add the herbs and tomatoes with juice and reduce to a nice chunky sauce. This should take about 15 minutes.
Meanwhile prepare your special eggwash batter:
By putting 1 cup of breadcrumbs and 3 tbsp parmesan cheese in a bowl, and mixing together. In another bowl, place 2 eggs, and mix with the milk.
When your eggplants are ready, dunk them in the milk and egg mixture then coat them with the breadcrumb mix. Drop the battered eggplant slices into hot oil to deep fry them. Drain them on a paper towel, whilst greasing an ovenproof dish for your final creation.
Now layer your napoli sauce, fried eggplant, cheddar cheese in the dish. and top with a final layer of sauce and cheese. Bake in the oven for about 10 minutes.