Eggplant Baked With Tomato

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This recipe is from the weekend australian magazine, june 26-27 2010.

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Steps

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Cut eggplants into 1cm slices length ways , then generously sprinkle sliced eggplant with salt and place on a clean tea towel , turning after 30 minutes and repeating on the other side , then rise and dry.

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Heat oil in a pan and fry in batches until lightly browned on both sides.

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In a baking dish , arrange layers of eggplant , mozzarella and tomato sauce , then top with parmesan and basil.

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Bake at 180c until warmed through and parmesan on top has lightly browned.

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Ingredients

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eggplants, olive oil, mozzarella cheese, tomato and basil pasta sauce, parmesan cheese, fresh basil