Sicilian Baked Eggplant

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (350°F/Gas 4).

Step 2

Lightly salt the eggplants and leave to stand for about 1 hour this helps to remove any bitterness.

Step 3

When ready place them on a clean tea towel to absorb any liquid and pat dry.

Step 4

Heat 125 ml (4 fl oz/4 cup) of the olive oil in a large frying pan over medium heat.

Step 5

Add the eggplant slices, in batches, and cook until just brown on both sides, then remove to a baking tray and arrange in a single layer.

Step 6

Repeat with the remaining eggplant and oil until all cooked

Step 7

Heat the extra olive oil in a clean pan over medium heat.

Step 8

Add the onion and cook for 5 minutes, or until it starts to turn golden.

Step 9

Add the garlic and cook briefly, then add the tomatoes, season with salt and pepper, and continue cooking for about 5 minutes.

Step 10

Add 250 ml (9 fl oz/1 cup) water, then pour the tomato mixture over the eggplant in the tray.

Step 11

Scatter over the parsley, parmesan cheese and breadcrumbs and adjust the seasoning as needed.

Step 12

Cover with foil and bake in the oven for about 30 minutes.

Step 13

Remove the foil and bake for a further 15 minutes, or until it starts to turn golden.

Step 14

Baked eggplant can be served as a main meal with rice or pasta