Eggplant Parmigiana Recipe
This culinary delight will leave you absolutely enchanted! Our Eggplant Parmigiana takes tender slices of eggplant and bakes them to golden perfection. Layered with gooey mozzarella, creamy bocconcini, and smothered in our rich organic Tomato & Basil Pasta Sauce, every bite is a symphony of flavours. Whether you’re a fan of Italian cuisine or simply seeking a delicious vegetarian dinner option, this Eggplant Parmigiana recipe is sure to impress. Get ready to enjoy the magic of this beloved Italian classic, right in the comfort of your own kitchen.
Prep Time: 60 mins | Serves: 2
EGGPLANT PARMIGIANA INGREDIENTS
- 1 eggplant
- 1 onion, diced
- 1/4 plain flour
- 1 packet of the Australian Organic Food Co. Tomato & Basil Napoli Sauce
- 1/2 cup bocconcini, cut in half
- 1/2 cup shredded Mozzarella
- 1-2 tablespoons olive oil
METHOD
- Preheat the oven to 180 degree celsius.
- Slice eggplant longways, sprinkle with salt and set aside for 30 minutes.
- Rinse eggplant and lightly coat in flour.
- In a well-oiled pan, place the slices of eggplant and fry until browned. Set aside on a plate lined with a paper towel.
- In another pan, place some olive oil and saute the onions until translucent.
- Pour in the Australian Organic Food Co. Tomato & Basil.
- Add fresh basil and simmer.
- In a deep dish baking tray, place a layer of eggplant.
- Coat with the tomato and basil sauce.
- Top with bocconcini balls and cover with a mother slice of eggplant.
- Coat with more of the tomato and basil sauce, then sprinkle with shredded mozzarella.
- Place the tray in the oven uncovered for 20 minutes or until the cheese is melted and the eggplant is tender.
Shop for the Australian Organic Food Co. Tomato & Basil Napoli Sauce online at auspantry.com