Layered Eggplant Slice
Easy
Prep 15 min Cook 20 min
This is a delicious and somewhat different way to make a layered eggplant slice. A type of eggplant parmigiana which traditionally is served layered in a baking dish or tray. This recipe uses eggs to hold tasty layers of fried eggplant, mozzarella, and sauce together in a type of pie. All cooked on the stovetop.
I loved this dish when I first tried it and thought what a wonderful way to serve eggplant, a layered eggplant slice, so delicious and easy to put together.
The great aspect of Italian food and why it is loved around the world is not only for its simplicity but its flavour and like most famous Italian recipes this tastes even better the next day.
Ingredients
- 2 medium sided eggplants sliced into rounds of about 3mm
- 4 tblsp sunflower oil for frying
- 1 tblsp olive oil
- 6 eggs
- 2 tblsp chopped parsley
- Salt and pepper
- 2 cups of good quality pasta sauce – home made or other
- 150g of mozzarella cheese, in the ball, thinly sliced
- Handful of basil leaves, chopped
Recipe Steps
-
- Preheat the oven to 200c
- Season the sunflower oil with salt and pepper and brush the slices of eggplant on both sides with the sunflower placing them onto a baking tray. Bake the eggplant in the oven for 20 minutes until golden, then set them aside to cool slightly.
- You will need either two large frypans or two frypans the same size about 24 – 25 cm.
- Whisk the eggs together with the chopped parsley and season with salt and pepper. Heat one of the pans with about a tablespoon of oil making sure that the oil covers the base of the pan. If you are using non- stick pans then lightly brush the pan with oil. Pour in 1/2 of the egg mixture into the pan and swirl it around creating almost like an omelet.
- Remove the pan from the heat and onto the egg, lay down a few slices of eggplant so that they cover the base of the pan, top this with ¼ cup of the sauce, some chopped basil, and then cover with a thin overlapping layer of mozzarella. Repeat the process with another layer of the baked eggplant, sauce, mozzarella cheese, and basil finishing with one more layer.
- Heat the other pan on the stove with a small amount of oil and then pour in the remainder of the egg mixture again swirling around the egg to cover the base of the pan.
- Carefully tip this on top of the last layer of the eggplant and then turn the whole dish over so that the last pan is now sitting on the stove, allow this to cook for a few minutes
DR