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Eggplant parmigiana
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Prep Time:
45 minutes
45 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
85 minutes
85 minutes
Eggplant Parmigiana with Napoli sauce - a vegetarian delight.
Ingredients:
- 2 eggplants
- Olive oil, to shallow-fry
- 125.00 ml plain flour
- 3 eggs, lightly beaten
- 500g jar pasta sauce
- 125.00 ml chopped basil, plus extra leaves to serve
- 220g ctn traditional bocconcini, thinly sliced
- 250.00 ml coarsely grated parmesan (or vegetarian hard cheese)
- 125.00 ml fresh breadcrumbs (made from day-old bread)
- Baby spinach leaves, to serve
Instructions:
- Preheat your oven to 220C (200C fan-forced). Slice the eggplants lengthwise into 1cm-thick slices, then sprinkle with salt. Allow them to sit in a colander for 20 minutes, then rinse and gently pat dry with paper towel.
- Heat oil in a large frying pan over medium heat. Set up a dredging station with flour in one dish and beaten egg in another. Coat eggplant slices in flour, then egg mixture, shaking off any excess. Fry in batches for 2-3 minutes per side until golden brown. Place on a paper towel-lined plate to drain.
- First, gently coat the bottom of a 20cm x 28cm ovenproof dish with a thin layer of sauce. Add a single layer of eggplant on top. Follow by evenly distributing one-third of the sauce, basil, bocconcini, and parmesan. Repeat layering with the remaining eggplant, sauce, basil, and cheeses. Sprinkle breadcrumbs over the top. Bake in the oven for 15-20 minutes or until a beautiful golden crust forms. Garnish with extra basil before serving alongside fresh spinach.