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Eggplant Parmigiana

Eggplant Parmigiana

Eggplant Parmigiana

Serves 4-6

3-4 medium sized eggplants, sliced into 1cm thick slices
Sea salt
Extra virgin olive oil (EVO)
1 red onion, chopped
1 clove of garlic, chopped
750g bottle Sabato tomato passata
190g jar Sabato semi-dried cherry tomatoes , drained of oil
Handful of fresh basil
150g Parmigiano Reggiano , grated
500g Buffalo Mozzarella, sliced thinly


Preheat oven to 200˚C.

Place eggplant in a large colander and sprinkle each layer with salt. Rest for at least 10 minutes to an hour, to expel excess water, rinse thoroughly and dry well.

In a frying pan, heat the EVO on a medium heat, add onion and garlic and fry for a few minutes, until softened.  Add passata and semi-dried tomatoes and simmer until sauce has thickened, add basil leaves and turn off heat.

In a large frying pan, heat EVO and fry the eggplant on both sides, drain on a paper towel.

Grease a medium sized baking dish with EVO and place a little of the tomato sauce on the bottom. Arrange eggplant slices in a layer in the baking dish, add a little sauce, grated Parmigiano and a layer of mozzarella. Repeat layers ending with eggplant. Cover with the remaining sauce and a sprinkle of Parmigiano. Place in oven for 40-50 minutes.

Sabato


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