Eggplant parmigiana: It’s got that rich purple skin that’s as Italian as a Vespa and it soaks up oil as quickly as Zia soaks up gossip. You may never have seen it in your Aussie mate’s kitchen growing up, but throw it on a plate with some mozzarella and parmesan and it’s chef’s kiss.
Serves: 4–6
Ingredients
- 2 × 700 g bottles passata
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- fresh basil leaves, to taste
- 1 garlic clove, chopped
- 4 large eggplants
- ½–¾ cup (125–185 ml) vegetable oil, for frying
- 1½ cups (150 g) grated pecorino or parmesan cheese, plus extra to serve (optional)
- ½ cup (65 g) grated mozzarella
Method
- Preheat the oven to 180˚C.
- Start by preparing the sauce. Combine the passata, salt, pepper, cinnamon, basil and garlic in a frying pan over medium heat and cook for 8–10 minutes, then remove and allow to cool.
- Cut the eggplants lengthways into 1.5–2 cm slices. Add enough vegetable oil to a frying pan to come
5 mm–1 cm up the pan, then place over medium heat. Fry the eggplant slices until golden brown, then remove and drain on paper towel. - Place a thin layer of sauce in the bottom of a baking dish, then top with a layer of fried eggplant. Cover with a layer of sauce and sprinkle a layer of pecorino on top. Top this with a small layer of mozzarella. Repeat until you have used all the eggplant, finishing with a layer of sauce topped with pecorino.
- Bake for 20–25 minutes, or until the cheese is melted and golden brown.
- Serve with extra pecorino or parmesan and basil, if you like.
Other recipes you may be interested in:
- Stuffed zucchini and eggplant
- Oven-baked broccoli and cauliflower steaks
- Spinach & cheese pasta bake
Images and text from Eat! An Italian Cookbook by Sooshi Mango by Joe Salanitri, Carlo Salanitri and Andrew Manfre, photography by Mark Roper. Murdoch Books RRP $39.99.
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