Eggplant Parmigiana Recipe

by Missy Sunseri on May 2, 2012

Eggplant Parmigiana

1.5 kg (3lb 5 oz) eggplants (aubergines)

plain all purpose flour

330 ml (1 1/3 cups) olive oil

500 ml (2 cups) Penn Mac’s tomato basil sauce.

2 tablespoons roughly torn basil leaves

250g (1 2/3 cups) Mozzarella cheese.

100g (1 cup) Parmesan cheese.

Serves 8

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. Coat the eggplant slices lightly with flour.

Preheat the oven to 180C (350F/Gas4) and grease a 32 X 20 cm (13 X 8 inch) shallow casserole or baking tray.

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

Make a slightly overlapping layer of eggplant slices over the base of the dish. Season with pepper. Spoon 4 tablespoons of Penn Mac’s tomato basil sauce. over the eggplant and scatter a few pieces of basil on top. Sprinkle grated mozzarella, followed by some grated Parmesan. Continue with this layering until you have used up all the ingredients.

Bake for 30 minutes. Remove from the oven and allow too cool for 30 minutes before serving.

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