Name: Eggplant parmigiana
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 2/3 cup (160ml) olive oil; 1 medium (150g) brown onion, chopped coarsely; 2 clove garlic, crushed; 400 gram (12½ ounces) canned diced tomatoes; 2 cup (560g) bottled tomato passata; 1/4 teaspoon dried chilli flakes; 2 medium (600g), eggplants, sliced thickly; 1/4 cup (35g) plain flour; 1/3 cup fresh basil leaves, loosely packed; 200 gram (6½ ounces) bocconcini, sliced thinly; 2/3 cup (50g) parmesan finely grated; 1/2 teaspoon sweet paprika

This eggplant parmigiana is a delicious vegetarian alternative to lasagne. Layers of tomato, eggplant and mozzarella baked to perfection – yum!!

Looking for another eggplant parmigiana recipe or more eggplant recipes?

Ingredients

2/3 cup (160ml) olive oil

1 medium (150g) brown onion, chopped coarsely

2 clove garlic, crushed

400 gram (12½ ounces) canned diced tomatoes

2 cup (560g) bottled tomato passata

1/4 teaspoon dried chilli flakes

2 medium (600g), eggplants, sliced thickly

1/4 cup (35g) plain flour

1/3 cup fresh basil leaves, loosely packed

200 gram (6½ ounces) bocconcini, sliced thinly

2/3 cup (50g) parmesan finely grated

1/2 teaspoon sweet paprika

Method

1.Preheat oven to 180°C (160°C fan forced).

2.Heat 1 tablespoon of the oil in a large frying pan over medium heat, cook onion, stirring, until soft. Add garlic, cook, stirring, until fragrant. Stir in tomatoes, passata and chilli, season to taste. Transfer mixture to a medium jug.

3.Toss eggplant in flour to coat, shake off excess. Heat remaining oil in same pan, cook eggplant, in batches, until browned on both sides. Drain on paper towel.

4.Layer half the eggplant in a 18cm x 25cm (7¼-inch x 10-inch) ovenproof dish, season. Top with half the tomato mixture, basil and bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika.

5.Bake, covered, 30 minutes. Uncover, bake further 15 minutes or until browned and tender.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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