Eggplant parmigiana (parmigiana di melanzane)
3 large eggplants
4 eggs, beaten
80 ml olive oil
1 ~onion, finely chopped
1 ~garlic clove, chopped
750 ml tomato puree (Rosa uses homemade passata) or an 800 g tin Italian tomatoes, or 12 very ripe tomatoes, peeled and chopped
salt and pepper
½ bunch basil leaves, chopped, plus extra leaves for layering
250 g bocconcini or fresh mozzarella, sliced
100 g parmesan, grated
Slice the eggplant no thicker than 1 cm. Sprinkle the slices with salt, stack in a colander and weight down with a heavy object. Leave for 1 hour. Pat the slices dry and lightly coat in flour. Dip into the beaten egg, shaking off the excess, and fry in hot oil until golden brown on each side. Drain on paper towel.
To make the sugo, heat the oil and fry the onion and garlic until soft. Add the tomato and bring to the boil. Cook until lightly thickened. Season to taste and add half of the basil.
Preheat the oven to 180°C. Smear the bottom of a baking dish with sugo then add a layer of eggplant. Dot with slices of bocconcini, a sprinkling of parmesan and a few torn basil leaves. Continue to layer until you have used up the eggplant, and finish with sugo topped with cheese.
Bake for 20–25 minutes, until the top is golden. Allow to rest for 10 minutes or so. To serve, lift off layers rather than cutting a wedge.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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