filed under:
Eggplant Parmigiana Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS

Yum! Comfort food at it’s best and a great recipe to use up eggplants. My version doesn’t stray very far from the traditional, which I think is pretty important when it comes to Italian food. I’ve served it as a side dish as well as a main – up to you!

Eggplant parmigiana
Serves 6-8
You’ll need:
1.5 kg eggplants
plain flour for dusting
Olive oil for frying
2 cups crushed ripe or canned tomatoes
2 tbs basil leaves
1.5 cups mozzarella, grated
1 cup fresh parmesan, grated
  1. Slice the eggplants, thinly, lengthwise. Lay them in a colander and sprinkle generously with salt, to extract the bitter juices. Leave them to drain for about an hour.
  2. Rinse, pat dry and coat the eggplant lightly in flour.
  3. Preheat the oven to 180C.
  4. Heat a generous amount of olive oil in a large frying pan and fry off the slices of eggplant until golden on each side. Add more oil as needed and drain on absorbent paper toweling.
  5. Using a large rectangle or oval baking dish, arrange a layer of the eggplant on the bottom (slightly overlapping). Season with pepper (you won’t need salt as the eggplant will retain some of the salt from before).
  6. Spoon about 4 tbs of tomato over the top and scatter some basil over too. Follow with some mozzarella and some parmesan. Continue layering until you have no ingredients left.
  7. Bake in the oven for 20-30 mins until golden and bubbling.
You'll Need
Method

One Response to Eggplant Parmigiana Recipe

  1. Mim says:

    Yay! Eggplant!

Leave a Reply



from to
Mish Lilley
Cook & Food Stylist
Email Newsletter
YOU MAY USE ANY OF MY BLOG RECIPES, FOOD IMAGES, OR RECIPE CONTENT, JUST AS LONG AS YOU LINK BACK TO
WWW.MISHDELISH.COM OR CITE ME AS THE SOURCE AND FOOD STYLIST.

© COPYRIGHT MISHDELISH PTY LTD 2017 | GOOD FOOD BLOG, FOOD STYLING, FUN AND SIMPLE FOOD IDEAS & RECIPES