Eggplant Parmigiana

Ingredients:

3 Medium size eggplants

200g Mozzarella (cut ½ mm slices)

1 Bunch basil

Sauce:

1 Can whole peeled tomatoes

150 ml Dry white wine

3 fresh tomatoes (Blanched and removing skin)

1/2 - 1 Red chili

1/2 tsp chili flakes

4 Cloves Garlic

1 White onion

Salt/Pepper to taste

2 tbsp. extra virgin olive

A classic eggplant parmigiana, coated with a rich tomato sauce, stuffed with oozy mozzarella cheese, lacquered with the finest extra virgin olive oil with fresh basil leafs scattered all around. Italian comfort food best served with crumbed chicken and crispy bread to clean the plate. Only thing left is a heavy poor of Primitivo and a nugget of Parmesan cheese on standby for that extra layer of deliciousness.

Method

Cut Eggplant in 1 mm slices, salt both sides liberally and leave aside for 20 minutes. This process is to remove any moisture and bitterness from the eggplant.

While the eggplant is set aside, now is the time to get started on the spicy tomato sauce. On a medium heat, place the olive oil, onions and garlic, in a pot and sweat for around 10 minutes, or until soft and translucent ensuring not to burn. Turn the stove to a high heat, adding the tomatoes, and stir for 2 minutes. Add the white wine and cook off the alcohol. Once the alcohol has been cooked out, place the can of whole tomatoes, salt and pepper, and break up the whole tomatoes in the pot. Fill the tomato can half full with water and pour into the sauce along with half the basil and leave to simmer on a medium/low heat for 30 minutes. Leave to cool.

While the sauce is simmering, rinse the salt and pat dry the eggplant. On a medium/high heat add olive oil to lightly coat the surface of the fry pan and start to fry off the eggplant, around 1-2 minutes on each side, until light coloration. Set aside on paper towels to drain off any excess oil and leave to cool.

Now it’s time to assemble the eggplant parmigiana. Start with a generous layer of tomato sauce on the base of the dish, along with a layer of mozzarella, grated parmesan cheese and basil. Now start sticking the eggplant to the outer rim of the dish. After every layer, brush the eggplant with tomato sauce and rotate between a layer of mozzarella and basil until you reach the centre of the dish, where you will place a generous piece of mozzarella. Drizzle with olive oil and grated parmesan cheese to cover.

Pre heat oven to 200 degrees and bake for 20 minutes, until hot throughout and crispy on top. To serve you could make some nice focaccia, pasta aglio e olio or serve with some gorgeous crispy chicken schnitzel.

Enjoy!