Recipe

Eggplant parmigiana

Set and forget for an easy vegetarian meal.

May 12, 2022 2:00pm
  • 20 mins preparation
  • 6 hrs cooking
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While most of use associate it with chicken, parmigiana is actually an Italian dish made by baking layers of egglant, tomatoes and cheese.
Looking for more vegetarian slow cooker meals?

Ingredients

  • ⅔ cup (160ml) olive oil
  • 1 medium onion (150g), chopped finely
  • 2 cloves garlic, crushed
  • 400 grams canned diced tomatoes
  • 1 cup (260g) bottled passata
  • ¼ teaspoon dried chilli flakes
  • 2 cup medium eggplants (600g), sliced thickly
  • ¼ cup (35g) plain (all-purpose) flour
  • ⅓ cup loosely packed fresh basil leaves
  • 200 grams bocconcini, sliced thinly
  • ⅔ cup (50g) finely grated parmesan
  • ½ teaspoon sweet paprika

Method

  • 1
    Heat 1 tablespoon of the oil in a large frying pan; cook onion, stirring, for 5 minutes or until onion softens. Add garlic; cook, stirring, until fragrant. Stir in tomatoes, passata and chilli. Transfer to a medium jug.
  • 2
    Toss eggplant in flour to coat, dust off excess. Heat remaining oil in same pan; cook eggplant, in batches, until browned. Drain on paper towel.
  • 3
    Layer half the eggplant in a 4.5-litre (18-cup) slow cooker; season. Top with half the tomato mixture, basil and bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika. Cook, covered, on low, for about 6 hours.

Notes

NOT SUITABLE TO FREEZE
SERVING SUGGESTION Crusty bread and rocket salad.

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