Eggplants in a crispy crust with cheese

Ingredients:

• 2 eggplant
• 1 can (800 g) of pureed tomatoes
• 2 tbsp. l. rapeseed oil
• 1 medium onion, chopped
• 1 tbsp chopped garlic
• 0.5 tsp red pepper flakes
• 2 tsp Italian seasoning
• 0.5 cups flour
• 2 eggs
• 0.5 cups of water
• 1 cup Italian herb breadcrumbs
• 0.5 cup corn flour
• 0.25 tbsp. grated parmesan
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped parsley leaves, for garnish

Preparation:

1. Heat the canola oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Then add the garlic and red pepper, and cook for another minute. Add 2 teaspoons of Italian seasoning, tomatoes, and salt and pepper to taste. Bring to a boil and simmer for 10 minutes. Reserve 1.5 cups of the sauce for the next recipe. Pasta with breaded eggplant.
2. Preheat oven to 190°C.
3. Prepare the breading mixture using three baking dishes. In the first dish, add flour, salt, and pepper to taste. In the second dish, beat the eggs with 0.5 cups of water. In the third dish, mix Italian herb breadcrumbs, corn flour, 2 tbsp. parmesan, add salt and pepper to taste.
4. Cut the eggplant into approximately 2 cm slices. Dredge them in flour, beaten eggs, and then breadcrumbs. Place the eggplants on 2 baking sheets and bake in the oven until crispy, about 20 to 25 minutes. Reserve 4 eggplant slices for the next recipe. Pasta with breaded eggplant.
5. Set the oven to broil. Arrange the eggplants in two layers on an ovenproof baking sheet. Drizzle each layer with a cup of sauce, sprinkle with mozzarella cheese, and the remaining 2 tablespoons of Parmesan cheese. Place in the broiler and broil until the cheese is melted and bubbly, about 3-4 minutes. Garnish with parsley and serve.