Berenjena a la parmesana

Ingredientes

• 2 teaspoon Massel Salt Reduced Vegetable Stock Powder
• 1 egg
• 2 tablespoons water
• 1/2 cup gluten-free bread crumbs
• 1/4 cup gluten free flour
• 1 large eggplant washed and cut into 1/2 inch slices
• 425g/15oz can tomatoes
• 425g/15oz mozzarella cut into slices
• 2 tablespoons grated parmesan cheese

Preparación

1. 1

   Preheat oven to 200C (400F)

2. 2

   Put in one wide dish the flour, in a second one the breadcrumbs and in a third one combine egg, 1 teaspoon of Massel Salt Reduced Vegetable Stock Powder and 1 teaspoon water, beating lightly.

3. 3

   Dip each eggplant slice in flour, tap off excess, then dip into egg mixture to cover both sides. Let the excess egg drip off, then coat in breadcrumbs.

4. 4

   Cover a baking tray with baking paper, lightly oil it and place on it the breadcrumb coated eggplant in a single layer.

5. 5

   Bake, turning once, for 30 mins or so, until golden.

6. 6

   In a blender puree peeled tomatoes and the remaining Massel Salt Reduced Vegetable Stock Powder.

7. 7

   In baking dish make one layer with the tomato mixture, then a layer of eggplant and one of mozzarella cheese. Repeat layers finishing with tomatoes and mozzarella.

8. 8

   Sprinkle top with parmesan cheese. Drizzle with a little olive oil.

9. 9

   Bake for 20 mins or so until the cheese melts and becomes golden brown.