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Eggplant Parmigiana
This classic Italian dish is so easy to make and tastes like heaven. Serve this with a big salad and some grilled seasonal greens.
Prep Time
10 mins
Cook Time
60 mins
Serves
4-6
Vegetarian
Kids
Potluck
Italian
Ingredients
PARMIGIANA
2 eggplant, trimmed and cut into 1cm slices
about 1/4 cup white wine
salt and freshly ground black pepper, to taste
100g mozzarella cheese, torn into chunks
100g grated parmesan
1/2 cup breadcrumbs
basil leaves, to serve
TASTY TOMATO SAUCE
6 cloves garlic, crushed to a paste with 1 tsp salt
2 x 400g cans crushed tomatoes
1/4 cup basil leaves
2 tbsp extra-virgin olive oil
Method
Preheat oven to 180ºC fanbake and line an oven tray with baking paper for easy clean up.
Arrange eggplant slices in a single layer on the oven tray. Brush generously with white wine and season with salt and pepper. Bake until slightly softened (25 minutes). .
TASTY TOMATO SAUCE
While the eggplant is baking, make the tomato sauce by placing tomatoes, garlic, basil and olive oil in a large saucepan.
Bring to a boil, then reduce heat to a simmer for 10 minutes. Remove from heat and purée with a hand blender to form a smooth sauce.
Once the eggplant is cooked, spread 1 cup of the tomato sauce on the base of a baking dish, and start making layers by alternating eggplant, tomato sauce, mozzarella and grated parmesan, creating 3 layers of eggplant.
Take care not to use too much sauce between layers. Finish off with two ladles worth of sauce, making sure all the eggplant is submerged in sauce so it does not dry out.
You can add a little water if necessary. Sprinkle with a generous amount of cheese and panko crumbs.
Bake in oven until bubbling and golden (at least 40 minutes). The eggplants need to be soft and cooked through.
Garnish with bail and black pepper before serving.
