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Recipes
Eggplant Parmigiana
Just like nonna’s!
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Servings |
Ingredients
- 2 large organic eggplant sliced into discs about 2cm thick
- organic olive oil
- 2 large organic eggs
- 2 cups organic breadcrumbs
- 2 tablespoons organic dried mixed herbs
- 500 ml organic tomato passata
- 2 cups organic cheese grated
- 1 cup organic parmesan grated
- 1 cup organic pecorino cheese grated
Ingredients
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Instructions
- Preheat the oven to 200C.
- Crack open the two eggs into a shallow dish and beat until combined.
- coat the eggplant slices in the egg before coating in the breadcrumbs. Set aside until all the eggplant has been crumbed.
- Fry the eggplant in olive oil over medium heat until browned on both sides. Remove from the hot oil and drain.
- Arrange the eggplant slices in a layer in a large baking dish. Pour over half of the passata, and half each of the grated cheeses.
- Nestle in another layer of the eggplant. Pour over the remaining passata and sprinkle over the remaining cheese.
- Bake 30 - 40 minutes until hot and bubbling and eggplant has cooked through.
