For the tomato sauce
4 tbsp extra virgin olive oil
400g can chopped tomatoes, preferably San Marzano
1 tsp dried oregano
1 large handful fresh basil leaves, roughly chopped
salt and freshly ground black pepper
For the crispy eggplant and mozzarella
25g/1oz Parmesan cheese (or alternative vegetarian hard cheese), grated
100g/3½oz gluten free breadcrumbs
2 eggplant, topped and tailed and sliced long ways
2 balls of mozzarella, sliced
100g/3½oz gluten free plain flour
2 eggs, beaten
vegetable oil, for frying
For the tomato sauce, heat a frying pan over a medium-high heat and add the olive oil, tomatoes and dried oregano.
Simmer for 3-4 minutes, or until the tomatoes have just started to break down.
Stir in the basil and season, to taste, with salt and freshly ground black pepper. Keep warm.
Mix the Parmesan with the gluten free breadcrumbs. Coat the eggplant and mozzarella in gluten free flour, dip in the beaten egg and roll in the gluten free breadcrumbs.
Heat the vegetable oil in a large frying pan, once hot add the eggplant and mozzarella in batches and fry on each side for 2-3 minutes until crisp.
Place the eggplant and mozzarella on to plates and spoon the sauce over.
Recipe adapted from: Good Food