Entertaining Italian

Slow-cooked eggplant parmigiana

Name: Slow-cooked eggplant parmigiana recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 x 400g eggplants, cut into 1cm-thick slices; 1/2 cup (75g) plain flour; 2 tsp dried Italian herbs; 3/4 cup (180ml) extra virgin olive oil; 30g parmesan, finely grated; 200g mozzarella, coarsely grated; 1/4 cup (60ml) extra virgin olive oil; 1 large onion, finely chopped; 3 garlic cloves, crushed; 1/4 cup (70g) tomato paste; 2 tsp caster sugar; 1/2 bunch basil, leaves torn, plus extra whole leaves to serve; 1/4 bunch oregano, leaves picked; 1 cup (250ml) white wine; 1kg very ripe roma tomatoes, roughly chopped; 1 cup (250ml) good-quality vegetable stock

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by Shannon Bennett

Chef

Jul 13, 2020

If you're wondering whether an eggplant parmie can actually get more delicious, this slow-cooked version from Shannon Bennett will prove it.

2 x 400g eggplants, cut into 1cm-thick slices
1/2 cup (75g) plain flour
2 tsp dried Italian herbs
3/4 cup (180ml) extra virgin olive oil
30g parmesan, finely grated
200g mozzarella, coarsely grated

Tomato sauce

1/4 cup (60ml) extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
1/4 cup (70g) tomato paste
2 tsp caster sugar
1/2 bunch basil, leaves torn, plus extra whole leaves to serve
1/4 bunch oregano, leaves picked
1 cup (250ml) white wine
1kg very ripe roma tomatoes, roughly chopped
1 cup (250ml) good-quality vegetable stock

Method

1.

For the tomato sauce, place the oil in a large saucepan over medium-low heat. Add onion and garlic, and cook, stirring occasionally, for 4-5 minutes until onion begins to soften. Stir in the tomato paste and sugar and cook, stirring continuously, for 1-2 minutes until the paste is slightly roasted. Add the herbs, wine, tomato and stock. Cook, stirring occasionally, for 40-45 minutes until the sauce has thickened slightly. Season and set aside.
2.

Preheat oven to 160°C. Ladle half of the tomato sauce into a roasting pan and set aside.
3.

Meanwhile, place sliced eggplant on a large baking tray and lightly cover with salt. Set aside for 15-20 minutes, then brush off excess salt and pat dry with paper towel.
4.

Combine flour and dried herbs in a bowl. Dust eggplant slices liberally in flour mixture and place on a baking tray. Place a large high-sided non-stick frypan with 1/4 cup (60ml) oil over high heat. Working in 3 batches, cook the eggplant for 2 minutes on each side or until lightly golden. Transfer to the roasting pan with tomato sauce. Repeat with remaining eggplant and oil, placing each batch into the roasting pan. Scatter parmesan over the eggplant and top with remaining tomato sauce and the mozarella.
5.

Bake for 40 minutes or until eggplant is cooked through and cheese has melted. Increase temperature to 200°C and bake for a further 8-10 minutes until golden and bubbling. Scatter with freshly ground black pepper and extra basil leaves to serve.