Cooking and Serving: Cook time: 1hr 10min – Vegetarian – 6 servings

Ingredients

Produce
• 400 g 1 can (14.5 oz) canned diced tomatoes, canned
• 2 Basil, leaves
• 1 Basil, fresh leaves
• 4 Eggplants
• 4 cloves Garlic
• 1 Onion, large
• 1 sprig Oregano
Refrigerated
• 3 Eggs
Canned Goods
• 300 g Tomato passata or tomato puree
Baking & Spices
• 120 g All purpose flour
Oils & Vinegars
• 80 ml Canola oil
• 3 tbsp Olive oil
Dairy
• 250 g Mozzarella, whole
• 50 g Parmesan cheese
• 100 g Scamorza cheese or mozzarella

Description

Eggplant Parmesan or Melanzane alla Parmigiana is a Italian vegetarian meal. Fried eggplants baked with tomato and three types of cheese.