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Eggplant Parmigiana
Eggplant Parmigiana

Eggplant Parmigiana

Felicity MacLeod

Felicity MacLeod

Serves 6

This is my new go to veggie dish and is always a hit with my vegetarian friends with smokey eggplants, layered with home made tomato sauce, sharp parmesan cheese and topped with a beautiful breadcrumb-oregano oily balls.

Serve it on its own with a salad or with grilled meats and fish. This will become your go to veggie dish too.

ᔥ Originally from Aubergine Parmigiana | Vegetables Recipes | Jamie Oliver Recipes

Ingredients

  • 3 eggplants (slice length ways, 1 cm wide)
  • 2 tsps olive oil
  • 1 onion (peeled and finely chopped)
  • 1 clove garlic (peeled and finely sliced)
  • 1 tsp dried oregano
  • 800 g tinned tomato
  • salt & pepper
  • 1 tsp white wine vinegar
  • 1 handful fresh basil
  • 1 cup parmesan cheese
  • 1 cup dried breadcrumb
  • fresh oregano (leaves chopped)

Instructions

Keep screen awake
  • 1
    Heat the BBQ to get it really hot and pre heat the oven to 190 degrees C.
  • 2
    Meanwhile, in a large saucepan heat to medium heat and add oil, onion, garlic and dried oregano and cook for or until the onion is soft and the garlic has a tiny bit of colour. Break up the tinned tomatoes and add to the onion mixture and simmer for .
  • 3
    While simmering the sauce, grill the eggplants on both sides until lightly charred, you may need to to do this in batches.
  • 4
    When the tomato sauce is reduced, season it with salt, pepper, wine vinegar and basil.
  • 5
    In a large dish (about 25 x 12–15cm), add the first layer with a thin spread of the tomato sauce, then a thin scattering of Parmesan, followed by a single layer of eggplants. Repeat these layers until you've used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  • 6
    Then top with breadcrumb-oregano oily balls, by tossing the breadcrumbs in olive oil with a little freshly chopped oregano, crumble the breadcrumb mixture over the eggplant parmigiana.
  • 7
    Place the dish in the oven and bake for half an hour until golden, crisp and bubbly.

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