Ingredients
Method
- Preheat the oven to 180℃.
- To crumb the mushrooms, place eggs in a medium bowl and lightly whisk to combine, and place breadcrumbs on a plate. Remove the stems from the mushrooms then place into the egg mixture. Ensure the mushrooms are completely covered in egg mixture before transferring to the breadcrumbs and coating both sides.
- Heat oil in a large frying pan over medium heat. Cook the mushrooms for 2-3 minutes on each side or until golden and crisp on the outside. Once cooked, transfer to a plate covered with absorbent paper.
- Combine the passata and oregano in a small bowl.
- To make the parmigiana, place a third of the tomato sauce at the bottom of an ovenproof pan or dish. Top with 1 layer of mushrooms, another layer of tomato sauce, half of the mozzarella, then repeat with a second layer of mushrooms. Finish the parmigiana with the remaining tomato sauce and mozzarella cheese.
- Bake for 15-20 minutes or until the sauce has warmed through and the cheese has melted. Remove from the oven and top with basil leaves.
- Serve with salad greens.