Eggplant Parmigiana

by Missy Sunseri on February 28, 2012

Eggplant Parmigiana Recipe

1.5 kg (3 lb 5 oz) eggplants (aubergines)
Plain (all-purpose) flour
330 ml (1 1/3 cup)
500 ml (2 cups) Penn Mac’s Olive Oil.
2 tablespoons roughly torn basil leaves
250g (1 2/3 cups) Grated Mozzarella Cheese.
100g (1 cup) Grated Reggiano Parmesan Cheese.

Thinly slice the eggplants lengthways. Layer the slices in a large colander, sprinkling salt between each layer. Leave for 1 hour to extract the bitter juices. Rinse and pat the slices dry on both sides with paper towels. Coating the eggplant slices lightly with flour.

Preheat the over to 180C (350F/Gas 4) and grease a 32 x 20 cm (13 x 8 inch) shallow casserole or baking tray.

Heat 125 ml (1/2 cup) of Penn Macs Olive Oil in a large frying pan. Quickly fry the eggplant in batches over moderate high heat until crisp and golden on both sides. Add more Olive oil as needed, and drain well on paper towels as you remove each batch from the pan.

Make a slightly overlapping layer of eggplant slices over the base of the dish. Season with pepper then spoon 4 tablespoons of passata over the eggplant and scatter a few pieces of basil on top. Sprinkle with some mozzarella, followed by some Parmesan Reggiano. Continue with this layering until you have used up all the ingredients.

Bake for 30 minutes, remove from the oven and allow cooling for 30 minutes before serving.

Leave a Comment

Previous post:

Next post: