Eggplant Parmigiana

Preheat oven to 180°C fan-forced. Cut eggplant lengthways into 4 even slices. Place in a bowl and dust liberally with flour, using your hands to rub the flour into the surface of the eggplant slices.

Heat oil in a large frypan over medium-high heat. Add eggplant slices in batches and cook for 5 minutes each side or until deep golden brown and soft. Remove from pan using tongs.

Remove frypan from heat and wipe clean, then return to low heat. Add tomatoes and 50ml water. Add Italian seasoning and a good pinch of salt and pepper.

Pick basil leaves from their stems. Crush garlic cloves and add to sauce with half the basil leaves. Cook, stirring, for 2–3 minutes or until simmering. Remove from heat and stir through parmesan. Season to taste with salt and pepper.

Arrange eggplant slices in a roasting pan and spoon over tomato sauce. Scatter with mozzarella and bake for 15 minutes or until golden and bubbling.

Divide eggplant parmigiana between bowls and top with remaining basil leaves. Serve with salad leaves tossed with your favourite dressing.