Dinner

Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 25 min
Cook time: 40 min
Total time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: 2 large eggplants, sliced into 1 cm rounds; Salt, for sweating; 4 tbsp olive oil; 500 ml (2 cups) passata; 2 garlic cloves, crushed; 1 tsp dried oregano; 200 g mozzarella, sliced; 50 g (2/3 cup) parmesan, grated; Fresh basil leaves

Serves 4 Prep 25 mins Cook 40 mins Total 1 hour 5 mins

Ingredients

2 large eggplants, sliced into 1 cm rounds
Salt, for sweating
4 tbsp olive oil
500 ml (2 cups) passata
2 garlic cloves, crushed
1 tsp dried oregano
200 g mozzarella, sliced
50 g (2/3 cup) parmesan, grated
Fresh basil leaves

Method

Salt eggplant slices and leave 20 minutes. Pat dry.
Brush with oil and grill or pan-fry until golden on both sides.
Simmer passata with garlic and oregano 10 minutes. Preheat oven to 180°C.
Layer sauce, eggplant, mozzarella and basil in a baking dish. Top with parmesan.
Bake 30–35 minutes until bubbling and golden.

Tip: Sweating the eggplant reduces bitterness and oil absorption.