Recipes

Eggplant Parmigiana

  • Time: 2.5hours
  • Servings: 8 people

Tristate Produce Merchants specialises in sourcing high quality fruit and vegetables from some of Australia's most experienced farmers. We are passionate about supporting Australian growers and supplying our customers with fresh local produce.

Ingredients

  • Olive oil
  • 2 medium sized eggplant, sliced into 0.5cm rounds
  • 700g jar Italian tomato passata
  • 1/2 cup basil leaves, chopped
  • 3 garlic cloves peeled and thinly sliced
  • ½ cup parmesan cheese, grated
  • 3 eggs lightly beaten
  • 200g fresh mozzarella thinly sliced
  • 1 ½ cup dried bread crumbs
  • Course salt and pepper

Method

  1. In a colander toss sliced eggplant with salt to coat and let stand for 30 min
  2. Arrange slices on paper towel to absorb excess water
  3. Meanwhile in a pot fry garlic for 2 min then add passata and basil, simmer for 30min
  4. In a shallow dish combine breadcrumbs with ¼ cup of parmesan, season with salt and pepper
  5. Put eggs in separate shallow dish
  6. Dip eggplant slice in egg and then coat with breadcrumb mixture, repeat until all eggplant slices have been coated
  7. Preheat oven to 200 C
  8. Heat oil in fry pan medium-high
  9. Fry coated eggplant slices in batches for 2/3min per side until golden and set aside
  10. Spread 1 cup of the tomato sauce in the bottom of medium rectangular baking dish
  11. Layer half the sliced eggplant over the sauce overlapping, top with 2 cups of sauce and then half of the mozzarella
  12. Repeat layering the eggplant, sauce and mozzarella
  13. Sprinkle remaining parmesan
  14. Bake in oven for approx. 30 min until golden, set aside to cool slightly before serving