Eggplant Parmigiana

Prep Time: 45 minutes | Cook Time: 1 hour 30 minutes | About 318 kcal per serving

Ingredients: 

  • 3 large aubergines

  • extra-virgin olive oil

  • 1 onion, peeled and finely chopped

  • 1 heaped teaspoon dried oregano

  • 1 clove garlic, peeled and chopped

  • 2 tins plum tomatoes, or 1kg fresh ripe tomatoes

  • Ground Black Pepper

  • Salt

  • A handful of fresh Basil

  • White Wine Vinegar

  • 3 handfuls of freshly grated Parmesan Cheese

  • 2 handfuls of fried Breadcrumbs

  • Fresh oregano leaves, chopped



Yield: 6 servings

Directions:​​

  1. Remove stalks from the eggplants, slice them up into thick slices around 1cm each, then put to one side

  2. Heat olive oil in a large pan on a medium heat then add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft.

  3. Pour in the tinned tomatoes and stir the mixture to combine. Simmer for 15mins.

  4. Meanwhile, grill the eggplant on both sides until they’re lightly charred. If you can’t fit all eggplants on your griddle pan, just repeat in batched. As each batch is finished, remove the slices to a tray while you cook the next batch.

  5. When the tomato sauce is reduced, season with salt, pepper and wine vinegar as desired, then add the basil.

  6. In a large dish, make a small layer of tomato sauce, then scatter a layer of parmesan followed by a layer of eggplant. Repeat the layers using all the ingredients you have.

  7. Finish by topping the layers with a little more tomato sauce and some parmesan. Coat the breadcrumbs in oil and mix with the oregano, then sprinkle on top.

  8. Place the dish in the oven and bake for an hour and a half at 190°C/375°F/gas 5

  9. Remove from the oven when golden, crisp and bubbly. Serve and enjoy!


Serve with whole-wheat bread. 

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