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Eggplant Parmigiana

We love this in a toasted ciabatta bun with some rocket for a modern take on an Italian classic.

Prep Time

10 mins

Cook Time

60 mins

Serves

4-6

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.

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