Eggplant Parmigiana
Eggplant Parmigiana
Rate this RecipeIngredients
- 3 eggplants large, about 1 kg in total
- extra virgin olive oil
- sea salt & cracked black pepper
- 1 brown onion large, diced
- 2 cloves garlic finely chopped
- 1/4 cup tomato paste
- 700 ml passata sauce
- 400 g canned crushed tomatoes
- 1/2 cup water
- 1 tablespoon caster sugar
- 1 tablespoon balsamic vinegar
- 1–2 cups parmesan cheese grated
- 2 cups baby spinach
- 1 cup mozzarella cheese or tasty cheese, grated
- basil leaves to serve
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Cut the ends off the eggplants, then stand them up on the wider flat ends so that they're steady. Use your knife and cut vertically down each eggplant to create long, even slices.
- Generously brush olive oil over two baking trays and lay the eggplant slices in one layer on the trays. Brush the eggplant slices with olive oil and season well. Roast for about 20–25 minutes, until golden and soft. You can rotate the trays after 15 minutes to make sure that the edges don’t burn. Remove and set aside.
- Meanwhile, make the tomato sugo. Place a large frying pan over medium heat. Add some olive oil and let it heat. Sauté the onion and garlic for 3 minutes until softened and just starting to colour on the edges. Stir through the tomato paste, then add the passata, canned tomatoes, water, caster sugar and balsamic vinegar. Turn the heat down and simmer gently for 30 minutes.
- Using a 20 cm square roasting dish, spread some of the tomato sugo over the bottom of the dish. Arrange some of the eggplant slices in one layer over the sugo, then spread more sugo over the eggplant and sprinkle over some grated parmesan. Repeat these layers until everything is used up (there should be three layers of eggplant). I also like to put a layer of baby spinach near the top, covered with parmesan and grated mozzarella.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes until bubbly and golden. Scatter over some basil and serve.
Nutrition
Calories: 151kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 364mgPotassium: 566mgFiber: 6gSugar: 8gVitamin A: 1060IUVitamin C: 9mgCalcium: 250mgIron: 1mg
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