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Eggplant Parmigiana


eggplant parmigiana
  • Ingredients
  • · 1 Large eggplant
  • · Salt
  • · 1/2 cup grated mozzarella cheese
  • · 1 tablespoon oil
  • · 1 onion, finely chopped
  • · 1 tablespoon tomato paste
  • · 1 x 400g tin crushed tomato
  • · 1 tablespoon brown sugar
  • · 1 teaspoon vinegar
  • · Salt, pepper and Italian herbs, to taste

  • How to make
  • Slice eggplant into 1 cm wide slices
  • Sprinkle each side lightly with salt, let stand for 30 minutes
  • Rinse well, pat dry on paper towel
  • Whilst eggplant draining, prepare passata. Saute the onion in oil until soft
  • Add the rest of the ingredients and simmer until sauce has reduced slightly
  • Spoon a small amount of passata into the bottom of a deep baking dish
  • Place a layer of eggplant over the top, then layer of sauce, cheese, eggplant and continue until all ingredients are used. Top with cheese
  • Bake at 180 degC for approx. 30 minutes or until golden brown