Eggplant Parmigiana
We're taking the pub classic to greatness with this vegetarian parmi. Creamy eggplant is cooked in a sweet cherry tomato sauce and topped with golden cheese for meat-free comfort food at its most irresistible.
Recipe
1
Slice Eggplants
Preheat oven to 180°C fan-forced. Cut eggplant lengthways into 4 even slices. Place in a bowl and dust liberally with flour, using your hands to rub the flour into the surface of the eggplant slices.
2
Fry Eggplant
Heat oil in a large frypan over medium-high heat. Add eggplant slices in batches and cook for 5 minutes each side or until deep golden brown and soft. Remove from pan using tongs and set aside. Remove frypan from heat and wipe clean.
3
Make Sauce
Return frypan to low heat. Add tomatoes, 50ml water, Italian Kitchen Herbs and a good pinch of salt and pepper.
4
Add Basil, Garlic, Parmesan
Pick basil leaves from their stems. Peel and crush garlic cloves and add to sauce with ½ the basil leaves. Cook, stirring, for 2–3 minutes or until simmering. Remove from heat and stir through parmesan. Season to taste with salt and pepper.
5
Bake Eggplant
Arrange eggplant slices in a roasting pan and spoon over tomato sauce. Scatter with mozzarella and bake for 15 minutes or until golden and bubbling.
6
Plate Up
Divide eggplant parmigiana between bowls and top with remaining basil leaves. Serve with salad leaves tossed with your favourite dressing.