One of the great Italian comfort foods!
- 2 large eggplant – cut in 1cm slices
- ¼ cup olive oil
- 4 cloves garlic – unpeeled
- 25g butter
- 1 tablespoon plain flour
- 1 cup milk
- 1 cup tomato pasta sauce
- 1 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
Preheat oven to 200C (180c fan Forced) Lay eggplant out on 2 lined baking trays and brush with oil then place garlic among the eggplant. Bake 10 mins then turn the eggplant slices. Bake 10 – 15 mins until golden Squeeze roasted garlic from their skins and spread over the eggplant slices.
Make sauce in the meantime by melting butter in a saucepan-medium heat. Add flour and stir 2 mins until the mixture comes away from sides of pan. Remove from the heat and gradually add milk and pasta sauce (stir constantly until thickened) Season with pepper and salt then simmer for 5 minutes before removing from heat.
Spread some sauce over the base of the 23cm square baking dish. Top with a layer off eggplant slices, layter of sauce and half of the cheese. Repeat the layers on more time
Bake your eggplant parmigiana for 20 mins until golden. Serve with salad