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Eggplant parmigiana
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Prep Time:
20 minutes
20 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
65 minutes
65 minutes
Eggplant parmigiana with velvety Napoli sauce.
Ingredients:
- 2 large eggplants, cut into 1cm thick slices
- 56.88 gm olive oil
- 4 cloves garlic, unpeeled
- 20g butter
- 20.00 ml plain flour
- 257.50 gm milk
- 275.00 gm tomato pasta sauce
- 250.00 ml grated mozzarella cheese
- 250.00 ml grated parmesan cheese (or vegetarian hard cheese)
Instructions:
- - Preheat the oven to 200C or 180C fan-forced. Line 2 baking trays with baking paper. - Place the eggplant slices on the trays and brush them with oil. Tuck whole garlic among the slices. - Bake for 10 minutes, then turn the eggplant slices and bake for an additional 10-15 minutes until they are golden. - Once done, squeeze the roasted garlic from the skins and spread it over the eggplant.
- Prepare the sauce while cooking. Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 mins until the mixture pulls away from the sides of the pan. Remove from heat and slowly pour in the combined milk and pasta sauce, stirring continuously until thickened. Season with salt and pepper, then let it simmer for 5 mins. Take off the heat.
- Begin by gently coating the base of a 23cm square baking dish with a layer of sauce. Place a single layer of eggplant slices on top, followed by another layer of sauce and half of the cheese. Repeat these delightful layers once more for a delicious dish ahead.
- Bake the parmigiana until golden brown, about 20 minutes. Allow it to rest for 5 minutes before serving alongside a fresh salad.