Search Recipes

Eggplant parmigiana

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 1.25 kg (2 lb 8 oz) ripe tomatoes
  • ¼ cup (60 ml/2 fl oz) olive oil
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 kg (2 lb) eggplants
  • oil, for shallow-frying
  • 250 g (8 oz) bocconcini, sliced
  • 185 g (6 oz) Cheddar cheese, finely grated
  • 1 cup (50 g/1⅔ oz) basil leaves, roughly torn
  • ½ cup (50 g/1⅔ oz) freshly grated Parmesan

Method

1. Score a cross in the base of each tomato. Cover with boiling water and leave for about 2 minutes. Drain the tomatoes and allow them to cool. Peel the skin in a downwards motion, away from the cross, and discard the skin. To remove the seeds, cut the tomatoes in half horizontally and use a spoon to scoop them out. Chop the tomatoes roughly.

2. Heat the oil in a large frying pan; add the onion, garlic and salt. Cook over moderate heat until the onion is soft. Add the tomato and simmer for 15 minutes.

3. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Slice the eggplants very thinly and shallow-fry in oil in batches for 3–4 minutes, or until golden brown. Drain on paper towels.

4. Place one third of the eggplant slices over the base of a 7-cup (1.75 litre) ovenproof dish. Top with half the bocconcini and Cheddar. Repeat the layers, finishing with a layer of eggplant slices.

5. Pour the tomato sauce over the eggplant. Scatter the basil leaves over the top. Sprinkle with the Parmesan and bake for 40 minutes. Drain off any excess oil before serving.

Main ingredient:
Tomato, Cheese
Cuisine:
Italian
Course:
Main-course, Dinner

More recipes like this...

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Eggplant parmigiana

Rate Eggplant parmigiana:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Eggplant parmigiana with half a star Rate Eggplant parmigiana with 1 star Rate Eggplant parmigiana with 1.5 stars Rate Eggplant parmigiana with 2 stars Rate Eggplant parmigiana with 2.5 stars Rate Eggplant parmigiana with 3 stars Rate Eggplant parmigiana with 3.5 stars Rate Eggplant parmigiana with 4 stars Rate Eggplant parmigiana with 4.5 stars Rate Eggplant parmigiana with 5 stars

Error: Please select your rating for 'Eggplant parmigiana'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies