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Eggplant parmigiana
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Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Eggplant: essential for iconic dishes like ratatouille, babaganoush, moussaka, and Italian cheesy tomato bake.
Ingredients:
2eggplants, thinly sliced
1brown onion, finely chopped
1carrot, peeled, finely chopped
1celerystick, trimmed, finely chopped
1garlicclove, finely chopped
2 x Mutti Polpa Finely Chopped Tomatoes 400g
5Russino Anchovies, drained, finely chopped
60g (3/4 cup) finely gratedparmesan
35g (1/2 cup) fresh white breadcrumbs
Instructions:
Preheat a barbecue grill to medium heat. Lightly oil both sides of the eggplant. Grill one-third of the eggplant pieces for 3 minutes per side or until they are tender and golden. Repeat with the remaining eggplant in two more batches.
In a medium saucepan over medium-low heat, warm the oil. Sauté the onion, carrot, celery, and garlic until soft, about 5 minutes. Pour in the tomato and bring to a boil, then lower the heat and simmer for 20 minutes. Stir in the anchovy and season with salt and pepper.
Preheat your oven to 200°C. Grease a 1.5-2L (6-8 cup) baking dish. Layer one-third of the eggplant, tomato mixture, and parmesan. Repeat with the remaining eggplant, tomato mixture, and parmesan. Top with breadcrumbs, spray with oil, and bake until golden, about 25 minutes.