Melanzane alla parmigiana (eggplant parmigiana)

Name: Eggplant parmigiana recipe
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6
Ingredients: Sunflower oil, to shallow-fry; 4 x 400g each medium eggplants, trimmed, sliced lengthways; Plain flour, to dust; 2 1/2 cups (200g) finely grated parmesan; 250g buffalo mozzarella, drained, chopped; 1/2 cup loosely packed basil leaves, torn; 1/4 cup (60ml) extra virgin olive oil; 1 small onion, finely chopped; 5 garlic cloves, finely grated; 1/4 cup loosely packed oregano leaves, finely chopped; 1/2 tsp dried chilli (optional); 1kg vine-ripened or ox heart tomatoes (substitute canned), cut into rough 3cm pieces

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30m

1h 10m

Melanzane alla parmigiana (eggplant parmigiana)

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by Nigel Ward

CHEF

Feb 08, 2021

"I've always said eggplant parmigiana is my death-row dish. I only cook it between February and April, because that's when you can get this particular type of eggplant from Sicily, called a 'rosa bianca'." – Nigel Ward. You'll need a a 28cm round (2.5L-capacity) baking dish.

Sunflower oil, to shallow-fry
4 x 400g each medium eggplants, trimmed, sliced lengthways
Plain flour, to dust
2 1/2 cups (200g) finely grated parmesan
250g buffalo mozzarella, drained, chopped
1/2 cup loosely packed basil leaves, torn

Tomato sauce

1/4 cup (60ml) extra virgin olive oil
1 small onion, finely chopped
5 garlic cloves, finely grated
1/4 cup loosely packed oregano leaves, finely chopped
1/2 tsp dried chilli (optional)
1kg vine-ripened or ox heart tomatoes (substitute canned), cut into rough 3cm pieces

Method

1.

For the tomato sauce, heat the olive oil in a large saucepan over high heat. Add the onion, garlic, oregano, and dried chilli, if using. Cook, stirring, for 4-5 minutes until onion begins to soften. Add the tomato and cook, stirring frequently, for 4-5 minutes until tomato begins to soften. Reduce heat to low and cook, stirring frequently, for 30-35 minutes until tomato has broken down and has a saucy consistency. Transfer to a blender and pulse to a coarse puree. Season to taste.
2.

Meanwhile, heat a large frypan with 1cm sunflower oil over high heat. Dust eggplant in the flour and, in batches, shallow-fry for 3-4 minutes, turning halfway, until golden. Drain on paper towel and repeat with remaining eggplant, making sure you have 1cm of oil in pan. Preheat oven to 200°C/180°C fan-forced.
3.

Divide the sauce and both cheeses into 4 portions. Spread a little bit of the tomato sauce over the base of a 28cm round (2.5L-capacity) baking dish then layer with eggplant. Spread 1 portion of tomato sauce over, followed by a portion of parmesan, mozzarella and basil. Repeat with two more layers and finish with the sauce and cheese. Bake for 35-40 minutes, until golden on top. Leave to rest for at least 15 minutes before serving.