Eggplant Parmigiana
There are so many different ways of preparing eggplant parmigiana, crumbing, grilling, baking or frying. I’m down with this version, it’s definitely not the healthiest but dang it is good!
Eggplant Parmigiana
Serves 6-8
INGREDIENTS
3 medium eggplants
2 tbs olive oil
4 garlic cloves, peeled and smashed with the back of a knife
1 generous pinch of sea salt
1 litre tomato passata
6 basil leaves, picked
3 cups (or more as needed) fine breadcrumbs
3 cups plain (all purpose) flour
3 eggs
1 tsp garlic powder
3 cups olive oil for frying
2.5 cups shredded mozzarella
50g grana padano parmesan
1 large fresh mozzarella, slice (for top)
Remove the tops from the eggplant and slice into 1/4 inch vertical slices. Arrange in a colander over a bowl in layers, sprinkling each layer with some sea salt to extract any bitter juices. Leave to sit for 30 minutes.
Meanwhile make the sauce. In a medium saucepan with a lid add the garlic and olive oil with the salt. When the garlic starts to sizzle add the passata (take care with this as the oil may spit). Stir and place the lid on and allow to simmer for 30 minutes stirring from time to time.
Preheat oven to 190C
Prepare 3 bowls - one with breadcrumbs, one with flour and the last with eggs (whisked and garlic powder added) . Pat the eggplant dry with paper towel, discarding any excess salt and dredge each piece through flour, then egg and finally breadcrumbs until all done.
Heat the oil in a large frypan over a medium heat. Fry the crumbed eggplant for a few minutes on each side or until golden. Shale off excess oil and drain on paper towel.
Check the sauce for seasoning and discard the garlic. Ladle approximately 1 cup of sauce onto the base of a 22cm x 22cm square baking dish. Arrange a layer of eggplant (cut pieces in half to fit, if required) top with grated mozzarella and grate over some parmesan. Repeat this process 3 times , ending with a final layer of sauce and slices of fresh mozzarella on top.
Bake in the oven for 40 minutes or until golden and bubbly. Allow to cool slightly before cutting into squares to serve.
