For the eggplant
2 eggplant, cut into long slices 1cm/½in thick
Gluten free plain white flour, seasoned with salt and freshly ground black pepper
2 free-range eggs, beaten with a pinch of salt
3 tbsp light olive oil
300g/10oz mozzarella cheese, sliced
110g/4oz parmesan cheese, freshly grated
salt and pepper to taste
For the tomato sauce
extra virgin olive oil
1 tbsp garlic infused oil
500g/1lb 2oz fresh tomatoes, roughly chopped
500g/1lb 2oz canned chopped tomatoes
¼ tsp dried oregano
12 fresh basil leaves
Serves - 4
For the tomato sauce, heat a pan until hot and add the olive oil, and add the tomatoes and bring to the boil.
Then add the oregano, reduce the heat and simmer for 10-15 minutes. Halfway through the cooking add the basil leaves and garlic infused oil.
Season, to taste, with salt and freshly ground black pepper and place into a food processor.
Allow to cool for a couple of minutes, then blend until smooth. Set aside then heat when ready to serve with the eggplant.
For the eggplant, preheat the grill to high. Dredge the eggplant slices in the gluten free flour, then dip into the beaten egg.
Heat a frying pan until hot and add the olive oil. Add the eggplant slices and fry, turning once, until golden-brown on both sides.
Carefully remove each slice of eggplant and place onto kitchen paper and set to one side to drain.
Transfer the eggplant onto an ovenproof tray and top with the chopped mozzarella and grated parmesan.
Season with salt and freshly ground black pepper and place under the grill to cook until the topping is golden-brown and bubbling.
Recipe adapted from: Good Food