1 large eggplant cut into 2cm slices
400g tin whole tomatoes, drained and roughly chopped
3 shallots, diced (or small brown onion)
2 cloves garlic, chopped
6-8 whole basil leaves
25g butter (optional)
1/3 cup plain flour
¼ cup milk, lightly beaten
2 cups fresh breadcrumbs
3-4 tablespoons olive oil (for pan frying)
200g mozzarella cheese, sliced or grated (I used Mumma Lucia brand)
Slice eggplant into 2cm thick slices (approx 5 slices).
Lay on paper towel and sprinkle one side generously with cooking salt- leave for 30 minutes.
Meanwhile make the tomato sauce.
Heat 1 tablespoon of olive oil in a small saucepan.
Add shallots and garlic then sauté for 3-4 minutes, stirring.
Add tomatoes salt and pepper to taste and throw in the basil leaves and butter.
Pop a lid on top and simmer for 10 minutes, stirring occasionally.
Turn off heat and place to one side until needed.
Back to the eggplant- after 30 minutes grab so more paper towel and wipe off all the salt from sliced eggplant, you may have to give them 3-4 wipes with fresh paper towel, removing excess moisture.
When all salt is removed, crumb slices.
Add flour to a medium bowl followed with the egg and milk in another bowl and lastly the breadcrumbs in a third bowl.
Dip slices in flour, brush off any excess flour and add to the egg mixture.
Lastly drop in the breadcrumbs and cover slices. Once covered leave on plate and continue with remaining slices until all crumbed.
Preheat oven to 200ºC.
Place a large frying pan on Medium high heat and add 1-2 tablespoons of olive oil.
Lightly fry the breaded slices of eggplant until they turn golden brown.
Place slices on an oven tray and pop in the oven for 15 minutes, until eggplant is soft.
Remove from oven, divided your tomato sauce between slices and top with mozzarella cheese.
Place back in the oven until cheese melts (approx 8 minutes).
Serve straight away with a wedge of lemon.