3 tbsp (60 ml) corn oil
2 large Eggplants, cut into rings 1 cm (1/2 inch) thick
pepper, to taste
2 tsp (10 ml) chopped fresh marjoram or 1 tsp (5 ml) dried
2 tbsp (30 ml) fresh wholemeal breadcrumbs
1 tbsp (15 ml) grated Parmesan cheese
fresh marjoram, to garnish
2 large Eggplants, cut into rings 1 cm (1/2 inch) thick
pepper, to taste
2 tsp (10 ml) chopped fresh marjoram or 1 tsp (5 ml) dried
2 tbsp (30 ml) fresh wholemeal breadcrumbs
1 tbsp (15 ml) grated Parmesan cheese
fresh marjoram, to garnish
method
1. Lightly grease a 900 ml (1 1/2 pint) ovenproof dish with 5 ml (1 tsp) of the oil and set aside
2. Blanch the Eggplants in boiling water for 3 minutes and drain well.
3. Brush the slices on both sides with the remaining oil.
4. Put in layers in the dish, sprinkling each layer with seasoning and marjoram.
5. Mix the breadcrumbs and Parmesan cheese together.
6. Sprinkle over the Eggplants.
7. Bake at 190°C (375°F) mark 5 for 25 minutes, until the aubergines are tender and the topping crisp.
8. Serve hot. Garnish with fresh marjoram.
2. Blanch the Eggplants in boiling water for 3 minutes and drain well.
3. Brush the slices on both sides with the remaining oil.
4. Put in layers in the dish, sprinkling each layer with seasoning and marjoram.
5. Mix the breadcrumbs and Parmesan cheese together.
6. Sprinkle over the Eggplants.
7. Bake at 190°C (375°F) mark 5 for 25 minutes, until the aubergines are tender and the topping crisp.
8. Serve hot. Garnish with fresh marjoram.
serving amount
serves 4
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