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Eggplant parmigiana
Eggplant parmigiana
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Prep Time:
80 minutes
Cook Time:
100 minutes
Total Time:
180 minutes
Enhanced eggplant Parmigiana with flavorful vegetables for a healthier twist.
Ingredients:
  • 4 red capsicums
  • 3 large (about 1.5kg) eggplants
  • 150g grated parmesan, plus extra to serve
  • 250.00 ml (about 4 slices of bread) fresh white breadcrumbs
  • 1 carrot, peeled
  • 1 onion, peeled
  • 1 celery stick
  • 72.80 gm olive oil, plus extra to drizzle
  • 1L Mutti Tomato Passata
  • 250.00 ml torn fresh basil leaves
  • 400g mozzarella or bocconcini, sliced
Instructions:
  • Preheat the oven to a toasty 200°C.
  • On a baking tray, roast whole capsicums and eggplants in the oven for 40 minutes. Allow eggplants to cool. Place the roasted capsicums in a sealed plastic bag and let them rest for 30 minutes. Peel off and discard the skins and seeds. Halve the capsicums and remove the ends. Slice the eggplants into 1cm pieces, place in a colander, salt them, cover with a plate, and weigh down with a large can for 15 minutes. Rinse, pat dry with paper towel, and they're ready to use.
  • Mix parmesan and breadcrumbs together in a bowl, and set aside.
  • In a food processor, finely chop carrot, onion, and celery. Heat oil in a frying pan, add the chopped vegetables, and cook for 2-3 minutes. Add garlic, tomato passata, salt, and pepper; simmer on low for 20 minutes until thick. Stir in basil and set aside.
  • Drizzle both sides of the eggplant with the remaining oil. Preheat a chargrill pan until hot, then grill the eggplant over high heat for 2-3 minutes on each side until tender.
  • - Preheat your oven to 180°C. - Grease a 20 x 30cm baking dish and spread a thin layer of sauce on the base. - Arrange a layer of eggplant, followed by one-third of the parmesan crumbs. - Add half of the capsicum and mozzarella. - Repeat layering with the remaining ingredients, ending with a thin layer of tomato sauce and a sprinkle of crumbs. - Drizzle with a bit of oil and bake for 30 minutes until lightly golden. - Serve with an extra sprinkle of parmesan on top.

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