2small eggplantspeeled and sliced not too thinly lengthwise
2eggs
1/2gramscup flour65
3/4cupbreadcrumbs70 grams
FISH
4slicesfresh or frozen halibutthawed
FOR THE SAUCE
2tablespoonsolive oil26 grams
1cuptomato puree (passata)226 grams
1teaspoonbasil3/4 gram
1teaspoonoregano3/4 gram
1/2teaspoon2 grams) salt
1clovegarlic sliced
1/2cupwater114 grams
TOPPING
1cupchopped fresh mozzarella185 grams
1/4cupfreshly grated parmesan cheese25 grams
Instructions
In a medium bowl add sliced eggplant and toss with 3/4 tablespoon of salt. Let sit for 1/2 hour and then drain but don't rinse.
In a medium pot add olive oil,garlic, tomato puree, basil, oregano, salt and water, stir to combine and simmer on medium heat till thickened, approximately 20 minutes.
In 3 separate plates add well beaten eggs, the second bread crumbs and third flour. Take one slice of drained eggplant at a time and coat in egg then bread crumbs and then flour.
(Pre-heat oven to 350° (180° celsius))
Fry in a 1/4 cup of hot olive oil (not boiling, eggplant is frying not deep frying) in a medium frying pan at medium to high heat, quickly, remove and place on paper towels. Continue until all eggplant is fried.
Clean frying pan and fry fish, quickly on medium to high heat. Remove from pan.
In a medium sized baking dish spread a little sauce on the bottom, place 1/2 the eggplant, then the fish, sprinkle with some oregano, parsley and a pinch of salt, top with 1/2 the cubed mozzarella, top with the remaining eggplant, sauce, mozzarella and sprinkle with the grated parmesan cheese. Bake in pre-heated oven for 20-30 minutes. Let sit 5-10 minutes before serving. Enjoy!