Eggplant (Aubergine) Parmigiana

• 2 -3 medium eggplants, thickly sliced, skin on is fine
• plain flour
• 3 eggs, beaten
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 2 cups red pasta sauce
• 1 cup white wine
• 2 teaspoons pesto sauce
• fresh ground pepper, to taste
• 8 basil leaves, finely sliced
• 250 g mozzarella cheese, sliced
• freshly grated parmesan cheese

1. Preheat the oven to 200u0b0C.
2. Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
3. Drain well on paper towels.
4. Heat a little oil in a large non-stick pan and gently saute onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
5. Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
6. Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
7. Serve with a simple green salad.

eggplants, flour, eggs, olive oil, onions, garlic, red pasta sauce, white wine, pesto sauce, fresh ground pepper, basil, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/eggplant-aubergine-parmigiana-135928 (may not work)