Eggplant Parmigiana with Piave Vecchio Cheese

Eggplant Parmigiana a meal in itself...an awesome way to serve eggplant!

I used grated Piave Vecchio Cheese instead of using Parmigiano Reggiano or Romano. The piave was a good fit with it's full bodied flavour....mmm good.

Ingredients:

For the eggplant you will need:

1 large egg plant
1 cup flour
3 eggs
Salt and pepper to taste
Frying oil

Sauce:

796 ml can crushed tomatoes

1/2 can water

2 tbsp olive oil

4-5 garlic cloves minced

3-4 basil leaves

3/4 tbsp salt

3/4 tbsp sugar

Piave Vecchio Cheese...no measurement for this, to be used sparingly over each layer.

Method:

For the sauce, cook garlic in olive oil until golden. Add crushed tomatoes, water, basil, salt and sugar. Bring sauce to a boil and let cook on minimum heat for about an hour.

Wash eggplant, leaving peel on, slice in rounds and set aside. Beat eggs and add salt and pepper to taste. Place flower in a separate bowl. Dip slices in flour then in egg and and fry until golden brown.

Place a bit of the sauce in the bottom of your casserole dish. Place first layer of eggplant slices followed by the grated pave. Add a layer of sauce and repeat until all eggplant is used. Lastly top with sauce and more piave. Bake at 375 for about a 1/2 hour. Let rest for about 15 minutes before serving. Garnish with parsley.

Buon appetito!