Eggplant Parmigiana
Total time: 1 hour 30 minutes (Preparation: 2 minutes + Cooking: 90 minutes)
Serves: 4 - 6
A surprisingly 'meaty' vegetarian dish. The fresh mozzarella is a must as it lends a satisfying resistance that complements the softness of the roasted eggplant.
Serve as a main with a fresh salad or as one of many dishes to be shared.
Eggplant Parmigiana Recipe
Ingredients
Eggplants: 2 medium sized (they need to be fresh; glossy and heavy for their size)
Passata: 700ml
Basil leaves: 1 small handful
Mozzarella (fresh in brine): 125g
Cheese, shredded (mixture of mozzarella, parmesan etc): 1 cup
Panko breadcrumbs: 1/4 cup
Black pepper
Method
Preheat your oven to 200C fan forced.
Cut the eggplants into 2cm rounds and place on a tray lined with baking paper. Roast for 45 minutes.
Once the eggplant has cooked, line a tray or oven proof pot with a layer of eggplant. Layer half of the passata, half of the fresh mozzarella (torn) and half of the basil leaves (also torn).
Create a second layer with the remaining eggplant, passata, mozzarella and basil. Cover with the shredded cheese mixture and freshly ground black pepper.
Mix 2 tablespoons of olive with the panko crumbs and spread on top.
Bake at 200C for 30 minutes or until golden.