Name: Eggplant Parmigiana
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Sauce; 2 tablespoon olive oil; 2 onions, sliced; 1 tablespoon dried oregano; 4 anchovies; 1 kilogram tomatoes; 1 teaspoon sugar; Crumbs; 1/2 loaf ciabatta, torn into small pieces; 1/2 cup finely grated parmesan; 2 tablespoon dried oregano; 2 tablespoon olive oil; 2 eggplants, each trimmed and sliced lengthways into 6 x 1cm slices; 2 tablespoon olive oil; 1 cup basil leaves; 2 cup finely grated parmesan; 1.5 mozzarella balls, torn into bite-sized pieces; 1 tablespoon dried oregano

Ingredients

Sauce

2 tablespoon olive oil

2 onions, sliced

1 tablespoon dried oregano

4 anchovies

1 kilogram tomatoes

1 teaspoon sugar

Crumbs

1/2 loaf ciabatta, torn into small pieces

1/2 cup finely grated parmesan

2 tablespoon dried oregano

2 tablespoon olive oil

2 eggplants, each trimmed and sliced lengthways into 6 x 1cm slices

2 tablespoon olive oil

1 cup basil leaves

2 cup finely grated parmesan

1.5 mozzarella balls, torn into bite-sized pieces

1 tablespoon dried oregano

Method

1.To make the sauce, heat oil in a large frying pan and sauté onions, oregano and anchovies until soft.

2.Cut a cross in the top of each tomato and place them in a large bowl. Pour boiling water over them and leave for 5 minutes. Pour off the water, peel and roughly chop tomatoes. Add to the sautéed onions along with the sugar and seasoning. Cover and cook over a medium heat for 20 minutes or until it forms a nice sauce.

3.Whiz all the crumb ingredients together to form chunky crumbs.

4.Brush the eggplant slices with the oil and grill until starting to brown on both sides. You can do this in the oven or on a barbecue.

5.Preheat oven to 180°C. Pour half the tomato sauce into a ceramic oven dish, top with a third of the basil leaves, quarter of the parmesan and half of the eggplant slices.

6.Top with half of the mozzarella, half the oregano, half of the remaining tomato sauce and basil, then top with the remaining eggplant slices.

7.Pour over the remaining tomato sauce and top with the remaining basil, oregano, mozzarella and finally the remaining parmesan.

8.Cover with crumbs and bake for 30 minutes or until golden and bubbling.

You can use 4 cans of tomatoes in place of the fresh tomatoes, which means you don’t need to blanch and peel them. I cut the flowering heads off my oregano and hang them up to dry. Once dry I keep them in a large paper bag and use them to flavour tomato sauces, pizzas and so on.
Note

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Ingredients

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