Eggplant parmigiana
This classic and delicious eggplant parmigiana is baked until perfectly browned and tender and is the perfect comforting midweek meal for the whole family to enjoy this winter!
Ingredients
- 2/3 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 420 g can crushed tomatoes
- 2 cups (560g) bottle tomato passata
- 1/4 tsp dried chilli flakes
- 2 medium eggplants, thickly sliced
- 1/4 cup plain flour
- 1/3 cup fresh basil leaves, plus extra to serve
- 200 g bocconcini, thinly sliced
- 2/3 cup finely grated parmesan
- 1/2 tsp sweet paprika
Steps
- Preheat oven to 180°C.
- Heat 1 tablespoon oil in a large frying pan over medium heat. Cook onion, stirring, until soft. Add garlic, stirring, until fragrant. Stir in tomatoes, passata and chilli. Season to taste. Transfer mixture to a medium jug.
- Toss eggplant in flour to coat. Shake off excess. Heat remaining oil in same clean pan. Cook eggplant in batches until browned on both sides. Drain on a paper towel.
- Layer half the eggplant in a 26cm-round, 5cm-deep ovenproof dish. Season. Top with half the tomato mixture, half the basil and half the bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika.
- Bake, covered, for 30 minutes. Uncover, then bake for a further 15 minutes or until browned and tender. Serve topped with extra basil.
