The secret to this Eggplant Parmigiana is the smoked mozzarella combined with the chargrilled sliced eggplant, which together add the most incredible depth of flavour through their rich smoky flavour.
Recipe: Eggplant Parmigiana
Preparation time: 15 minutes | Cooking time: 1.5 hours | Serves: 6-8
Ingredients
- ¼ cup (60ml) olive oil
- 4 large eggplants, sliced lengthways 1cm thick
- 1 large brown onion, diced
- 4 cloves garlic, crushed
- 700g tomato passata
- 1½ cups (120g) parmesan, grated
- 275g smoked mozzarella, grated
- 1 bunch basil leaves
- salt flakes and freshly ground black pepper
Method
- Preheat oven to 200°C (180°C fan-forced) and lightly oil a large round ovenproof dish.
- Lightly brush eggplant slices with half the oil and place on a hot chargrill in batches for 3-4 minutes each side or until charred. Place on a plate and repeat process until all eggplant slices have been chargrilled. Set aside until required.
- Heat remaining olive oil in a non-stick saute pan over a low heat. Add onion and garlic, stirring to combine. Cover and cook for 10 minutes or until onion is soft. Add tomato passata, stirring to combine and cook for 15 minutes or until reduced by a third. Season with salt and pepper.
- Layer ¼ of the grilled eggplant slices over base of prepared oven dish, followed by ¼ each of tomato sauce, parmesan, mozzarella and basil leaves. Repeat process three more times, reserving final ¼ basil leaves to scatter on top once cooked.
- Cover baking dish with foil and place in preheated oven for 25 minutes before removing foil and cooking for a further 20 minutes or until top is golden and bubbling.
- Serve eggplant parmigiana with remaining basil leaves.
