Eggplant Parmigiana

Karen Martini
Photo by Antonella V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large eggplants, peeled and cut lengthways into 1/2cm (0.2 inch) slices.

  • 110

    grams plain flour

  • 3

    eggs, lightly beaten with 3 tablespoons water

  • 2

    cups fine breadcrumbs

  • olive oil, for frying

  • 5

    tablespoons extra virgin olive oil

  • 4

    cups tomato passata

  • 80

    grams grated Parmigiano-Reggiano

  • 200

    grams Mascarpone

  • 4

    anchovy fillets, very finely chopped

  • Fontina cheese, grated

  • 4

    sprigs fresh oregano, leaves picked

  • 2

    sprigs basil, leaves picked

  • salt and freshly ground pepper, to taste

  • grated Parmigiano-Reggiano, extra

Directions

The first part of this recipe is to crumb the eggplant slices. It's a bit unusual but it actually stops the eggplant from disintegrating while the parmigiana is cooking. It makes the eggplant a more important player in the dish. Dust the slices of eggplant in flour, then dip in the egg before placing in the breadcrumbs. This does take a bit of time. Once all the slices are done, it's time to cook them. Shallow fry them in a large non-stick pan over a medium heat - give them about 1-2 minutes on each side. Place them onto paper towels to remove any excess oil. When they are all cooked, we can now assemble the dish. Preheat the oven to 170°C/338°F. Take your deep sided oven proof dish and add 2 tablespoons of the extra virgin olive oil. Swirl it around to cover the base and sides. Add a quarter of the tomato passata to the dish, sprinkle over with 3 tablespoons of grated parmigiano. Place the mascarpone, anchovy and remaining grated parmigiano into a bowl and stir well to combine. Place a layer of eggplant slices over the base of the dish. Spoon over with another quarter of the passata, top with some grated Fontina and a few dollops of the mascarpone mixture. Sprinkle with a third of the basil and oregano leaves and a little ground black pepper. Repeat this layering process, finishing with the cheese and herbs. Please note that the number of layers will depend on the size of your eggplants and the size of your dish. In this case I was able to make four layers. If you can only make three then change the proportions to thirds, similarly if you make two layers, use halves. Drizzle with a little more of the extra virgin olive oil and I like to also add another sprinkling of the grated parmigiano Cover with foil and bake for 25 minutes before removing the foil and baking for another 15 or until it's golden and bubbling

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