EGGPLANT PARMIGIANA

Ingredients

1.2 kg eggplant, sliced into roundels

150 gms flour

1 liter tomato sauce

200 gms parmesan cheese

200 gms fresh basil leaves

300 gms mozzarella chess

Salt and pepper, to taste

Method

Dust eggplant with a mixture of flour and salt and deep-fry.
Drain on a kitchen towel and keep aside. in a cocotte, layer eggplant, tomato sauce, parmesan and basil. Sprinkle mozzarella cheese on top. Bake in a preheated oven at 220 degree Celsius for 5 minutes or till it begins to brown. Gratinate before serving.