I have tried many different eggplant bakes and parmigiana recipes. I'm not a huge fan of the crumbed eggplant types. Here's one I've been experimenting with...
Ingredients (for about 4-6 serves):
a dash of olive oil
1 tray of baby roma tomatoes, with each tomato halved
2 400g cans of diced tomatoes
2 teaspoons of minced garlic
a bunch of basil
dried oregano
rock salt and pepper to taste
2 teaspoons of sugar
1 teaspoon of mild, minced red chilli paste
3-4 medium sized eggplants, 'top and tailed' and sliced into 1cm thick slices
cooking salt
1 packet of shredded mozzarella (size depends on how cheesy you like it)
1 packet of gruyere, grated
First, lay your eggplant slices on a cooling rack (I put mine over the sink). Sprinkle cooking salt on each slice, to draw out the bitterness. Leave the salt on the slices for about 30 minutes. You will see liquid begin to pool on each slice.
Next, make your tomato sauce. You could just buy bottled passata, or a napolitana sauce, but I like to make my own. Heat olive oil (on medium high) in a large pan, and add minced garlic and chilli. Stir and let garlic brown, SLIGHTLY (otherwise the garlic becomes bitter).
Toss the roma tomatoes through the garlic and chilli mixture. Add your canned tomatoes and stir. Shred basil leaves (use as much or as little as you like, I love basil) and add to mixture, with 2-3 teaspoons of oregano (again, to your taste), as well as sugar. Stir. The sugar will balance the acidity of the tomatoes. Add the salt and pepper to your taste.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Rinse the salt from each of your eggplant slice, and pat them dry with paper towel. Brush each slice, on both sides, with olive oil (but not too much). Fry each slice on both sides, until browned. Place on a plate to cool.
Preheat your oven to 200 degrees C. Next, begin to layer your bake in the following order: eggplant slices, sauce, mozzarella and gruyere. Shred some more basil leaves and place on top of the cheese layers. If you can't fit some slices in your dish, cut them in pieces to make them fit. You should get at least 2 layers of eggplant, maybe 3. Bake in the oven until bubbling, for about 30-35 minutes.
This is a really delicious and filling dish. I could probably just eat it by itself, but you could serve it with a salad, or some vegies (or homemade roasted potatoes, like I did).
Ingredients (for about 4-6 serves):
a dash of olive oil
1 tray of baby roma tomatoes, with each tomato halved
2 400g cans of diced tomatoes
2 teaspoons of minced garlic
a bunch of basil
dried oregano
rock salt and pepper to taste
2 teaspoons of sugar
1 teaspoon of mild, minced red chilli paste
3-4 medium sized eggplants, 'top and tailed' and sliced into 1cm thick slices
cooking salt
1 packet of shredded mozzarella (size depends on how cheesy you like it)
1 packet of gruyere, grated
First, lay your eggplant slices on a cooling rack (I put mine over the sink). Sprinkle cooking salt on each slice, to draw out the bitterness. Leave the salt on the slices for about 30 minutes. You will see liquid begin to pool on each slice.
Next, make your tomato sauce. You could just buy bottled passata, or a napolitana sauce, but I like to make my own. Heat olive oil (on medium high) in a large pan, and add minced garlic and chilli. Stir and let garlic brown, SLIGHTLY (otherwise the garlic becomes bitter).
Toss the roma tomatoes through the garlic and chilli mixture. Add your canned tomatoes and stir. Shred basil leaves (use as much or as little as you like, I love basil) and add to mixture, with 2-3 teaspoons of oregano (again, to your taste), as well as sugar. Stir. The sugar will balance the acidity of the tomatoes. Add the salt and pepper to your taste.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Rinse the salt from each of your eggplant slice, and pat them dry with paper towel. Brush each slice, on both sides, with olive oil (but not too much). Fry each slice on both sides, until browned. Place on a plate to cool.
Preheat your oven to 200 degrees C. Next, begin to layer your bake in the following order: eggplant slices, sauce, mozzarella and gruyere. Shred some more basil leaves and place on top of the cheese layers. If you can't fit some slices in your dish, cut them in pieces to make them fit. You should get at least 2 layers of eggplant, maybe 3. Bake in the oven until bubbling, for about 30-35 minutes.
This is a really delicious and filling dish. I could probably just eat it by itself, but you could serve it with a salad, or some vegies (or homemade roasted potatoes, like I did).
Lovely homemade sauce (the picture is a bit steamy, sorry!).
Salted eggplant slices...
Frying the slices.
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