Start off your dinner with this Eggplant Parmigiana!
A healthy, delicious and flavourful way to tempt those tastebuds! I like to make this for Christmas or during special occasions. The smell and taste just makes any occasion more special!
Although a lot of people hate eggplant because it tends to be soggy and mushy, its taste blends too well with that of the other ingredients, making this a dish that just tastes like heaven!
This is yummy, so you shouldn’t hesitate adding this to your list of recipes! Everyone will love this so you should definitely serve this when there’s an opportunity to do so!
Method
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Preheat oven to 170°C (335°F) fan-forced.
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Heat a large frying pan on medium to high heat with oil, garlic and red onion. Sauté for 2 minutes or until the onion begins to brown and soften.
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Add passata and diced tomatoes. Season with salt and pepper. Turn heat down to medium, cover and cook for 10 minutes, stirring occasionally.
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Rub 12 rounds of eggplant with oil and season both sides with salt and pepper. Heat a grill pan (or frying pan) on medium to high heat, place eggplant slices in pan and cook each side for a few minutes until eggplant is cooked and begins to golden (may need to cook in batches). Remove from heat.
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To assemble 4 individual stacks, place 4 eggplant rounds in an ovenproof dish. Top each round with Napoli sauce and then a slice of fior di latte. Repeat the process 3 times. Cook in the oven for 10 minutes or until cheese has melted.
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To serve, sprinkle with some chopped parsley and drizzle with oil.
