Eggplant Parmigiana
Eggplant Parmigiana
2 hours
NaN Serves
For a taste of real Italian flavour try this tasty, cheesy Parmigiana.
Ingredients
- 3 Long eggplants, washed and sliced lengthways
- 250 ml sunflower oil
- 350 g mozzarella, drained and sliced
- 200 g Parmigiano Regiano, grated
- \u00bd cup fresh basil leaves
- Sea salt, cracked pepper
- 60 ml extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 400 g vine ripened tomatoes, peeled and deseeded (or use canned tomatoes)
Method
- To prepare the tomato sauce, heat the olive oil in a pan, add garlic and fry until soft.
- Add the tomatoes and stir gently. Cover and simmer for 20 minutes until mixture thickens.
- Season with salt and pepper, the remove from the heat.
- To prepare the eggplants, sprinkle the sliced eggplant with salt and lay in a colander, and allow to drain for an hour.
- Rinse eggplant under cold water, and us paper towels to pat dry. Heat the oil in a frying pan, add eggplant slices and quickly fry until a golden brown colour.
- To remove excess oil drain on paper towels.
- Grease a shallow oven dish with olive oil and place some of the tomato sauce in the dish, then on top of that put a layer of eggplant slices.
- Cover with a layer of mozzarella cheese, then a layer of tomato sauce, followed by a sprinkling of Parmigiano Reggiano and a few basil leaves.
- Continue building up layers until you\u2019 ve used up all the ingredients.
- Bake in a preheated oven at 180\u00ba for 40 minutes, remove from oven and cool for 5 minutes, then serve.
