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Eggplant Parmigiana

Ingredients :
  • 2 medium eggplant, cut into 1cm thick slices
  • 2 tsp olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup tomato paste
  • 2 x 400g cans diced Italian tomatoes with oregano and basil
  • 1/2 cup fresh basil leaves, chopped
  • Olive oil, for shallow frying
  • 125g parmesan cheese, finely grated
  • Fresh basil leaves, to serve
Method :
  • Step 1 : Preheat oven to 180C (160C fan). Place eggplant in a colander. Sprinkle all over with salt. Set aside for 10 minutes. Rinse under cold water. Drain. Pat dry with paper towel.
  • Step 2 : Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until onion has softened. Add tomato paste, tomatoes, basil and 1/2 cup cold water. Stir well. Bring to a simmer. Reduce heat. Simmer, stirring occasionally, for 5 minutes.
  • Step 3 : Add enough oil to a large frying pan to cover base. Heat over medium-high heat. Cook eggplant, in batches, adding extra oil to pan when necessary. Drain on paper towel.
  • Step 4 : Spoon 1/2 cup tomato mixture over base of a 10 cup-capacity ovenproof dish. Arrange one-third eggplant over tomato. Sprinkle with one-third cheese. Continue layering, finishing with cheese. Season. Bake for 15 to 20 minutes or until cheese is golden and melted. Serve sprinkled with basil leaves.

Recipe Ingredient

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