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Eggplant parmigiana
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Prep Time:
30 minutes
30 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
50 minutes
50 minutes
Indulge in classic Italian dishes like eggplant parmigiana for a true taste of Italy.
Ingredients:
- 2 medium eggplant, cut into 1cm thick slices
- 9.20 gm olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 138.75 gm tomato paste
- 2 x 400g cans diced Italian tomatoes with oregano and basil
- 125.00 ml fresh basil leaves, chopped
- Olive oil, for shallow frying
- 125g parmesan cheese, finely grated
- Fresh basil leaves, to serve
Instructions:
- Preheat the oven to 180C (160C fan). Place the eggplant in a colander and generously sprinkle with salt. Let it rest for 10 minutes before rinsing it under cold water, draining, and patting dry with paper towel.
- Heat oil in a saucepan over medium heat. Saute onion and garlic for 5 minutes until softened. Add tomato paste, tomatoes, basil, and 1/2 cup water. Simmer for 5 minutes, stirring occasionally.
- In a large frying pan, generously add oil to cover the base. Heat over medium-high heat. Cook eggplant in batches, adding more oil to the pan as needed. Transfer to paper towels to drain.
- Spread 1/2 cup of the tomato mixture over the base of a 10-cup ovenproof dish. Layer one-third of the eggplant slices on top of the tomato. Sprinkle one-third of the cheese over the eggplant. Repeat the layering process, ending with a cheese layer. Season the dish. Bake for 15 to 20 minutes until the cheese is golden and melted. Serve with a sprinkle of fresh basil leaves on top.