Food

Eggplant Parmigiana

May 7, 2020

Yield
Serves 4
Prep Time
10mins
Cook Time
75mins
Difficulty Level
3 / 5

You can indulge on Meatless Mondays with this eggplant parmigiana that’ll remind you fondly of lasagnes soaked in an abundance of delightful tomato sauce. The best part of this recipe is that it takes no more than cooking the eggplants and putting it all into the oven!

Ingredients

Steps

01.

Preheat oven to 180 C (160 C fan forced).

02.

Heat 1 tbsp of the oil in a large frying pan over medium heat, cook onion, stirring, until soft. Add garlic, cook, stirring, until fragrant. Stir in tomatoes, passata and chilli, season to taste. Transfer mixture to a medium jug.

03.

Toss eggplant in flour to coat, shake off excess. Heat remaining oil in same pan, cook eggplant, in batches, until browned on both sides. Drain on paper towel.

04.

Layer half the eggplant in a 18 cm x 25 cm (7¼ inch x 10 inch) ovenproof dish, season. Top with half the tomato mixture, basil and bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika.

05.

Bake, covered, 30 mins. Uncover, bake further 15 mins or until browned and tender.

Photo: bauersyndication.com.au