Ingredients

• 1 kg —- Eggplant ( Baingun ), sliced into roundels
• 150 gms —- flour
• 1 litre —- tomato sauce
• 200 gms —- Parmesan cheese
• 300 gms —- mozzarella cheese
• 200 gms —- fresh basil leaves
• Salt pepper, to taste

Eggplant parmigiana Preparation:

1. Dust eggplant with a mixture of flour & salt, deep-fry.
2. Drain on a kitchen towel & keep aside.
3. In a pan, layer eggplant , tomato sauce, Parmesan & basil.
4. Sprinkle mozzarella cheese on top.
5. Bake in a preheated oven at 220 degrees C for 5 minutes or till it begins to brown.
6. Gratinate before serving.