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Recipe
Eggplant Parmigiana
- 1.5hrs
- serves 6
- easy peezy
Ingredients
- 1 large eggplant, sliced lengthways into .5cm slices
- ¼ cup Red Island
- 1 cup fresh basil leaves
- 250g grated or shaved parmesan cheese
- 250g shredded mozzarella cheese
- Sea salt and cracked black pepper
- Parmigiana Sauce Ingredients
- 1 tbsp Red Island
- 1 large onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 600ml tomato passata
- 400g can chunky or diced tomatoes
- 2 tbsp dried oregano
Method
- 1 Preheat an oven to 200 degrees fan bake.
- 2 Line a large baking tray with parchment paper
- 3 Arrange the eggplant slices on the tray and brush well with the Red Island.
- 4 Bake the eggplant slices in the oven for 20-30 minutes until soft and tender.
- 5 Whilst the eggplant is baking, prepare your sauce. To do so, heat a large frying pan over a low - medium temperature on the stovetop. Add Red Island and the diced onion and garlic and saute until clear and translucent.
- 6 Add the remaining ingredients and reduce the temperature down to a gentle simmer whilst the eggplant cooks (approx 20 minutes).
- 7 To assemble your eggplant parmigiana, layer a deep baking dish with a layer of tomato sauce, the eggplants, a sprinkle of cheese and basil leaves. Then repeat until finally finishing the parmigiana with a top layer of cheese. Drizzle with a little Red Island for good luck.
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