Eggplant Parm

Updated at: Wed, 16 Aug 2023 23:49:51 GMT

Step 1

1. Preheat oven to 180 degrees 2. Slice eggplant lengthways and lay on a lined oven tray and sprinkle with salt to bring out the moisture for 20 minutes 3. Place egg, flour and LSA mix in three seperate bowls 4. Use paper towel and pat dry the eggplant 5. Coat eggplant in flour, then egg and then LSA mix and put back onto lined tray 6. Continue with all of the eggplant (don’t stress if there isn’t enough LSA mix for all the eggplant) 7. Bake the eggplant in the oven for 30 minutes, flipping after 15 minutes 8. While the eggplant is in the oven, prepare the sauce 9. Dice the onion and cut the zucchini into small pieces 10. Heat olive oil in a pan and add onion and minced garlic and cook until translucent 11. Add zucchini and cook for a further 5 minutes and the add the crushed tomatoes and chilli 12. Season and let simmer until eggplant is ready 13. Place half the eggplant in an oven safe dish and top with half the sauce, repeat with the other half of the eggplant and sauce and top with the cheese 14. Cook in the oven for 15 minutes or until the cheese is golden 15. Serve

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