Delicious Eggplant Parmigiana

8 Ingredients

Number of servings

2tablespoons olive oil
4 large eggplant, thinly sliced lengthways
1 large onion, peeled and diced
4 cloves garlic, peeled and minced
1/2 bunch basil, fresh, chopped
800grams chopped tomatoes, canned
1 ball mozzarella, torn
60grams parmesan, grated

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Cheesy and bubbling eggplant parmigiana is an Italian staple and a delicious way to enjoy this versatile vegetable.

Method

Step 1 of 4

Pre-heat the oven to 200°C/180°C fan-forced. In a large bowl, toss the eggplant slices in half of the oil and lay them out on baking trays in a single layer. Roast for 10-12 minutes to soften.

Step 2 of 4

Heat the rest of the oil in a large pan on medium high heat and cook the onions for 8-10 minutes, add the garlic and half of the basil and cook for 2 minutes. Pour over the chopped tomatoes, reduce the heat and simmer for 10 minutest to reduce slightly.

Step 3 of 4

Reduce the oven to 180°C/160°C fan-forced. Layer half of the eggplant slices in a large ovenproof dish. Top with a layer of tomato sauce and dot with torn mozzarella. Repeat with the rest of the eggplant and sauce, finishing with a layer of mozzarella and the grated parmesan. Dot with basil leaves.

Step 4 of 4

Bake for 20-25 minutes until golden and bubbling.