Prep 30 mins
Cook 30 mins
This is based on an Iain Hewitson recipe and it is a nice change from veal parmigiano. Prep time takes in 15 minutes resting time.
- 4 medium eggplants, sliced crosswise into 7 . 5 mm slices
- light olive oil
- mozzarella cheese, sliced
- basil pesto (your own or bottled)
- tomato puree (your own or favourite bottled)
- virgin olive oil
- balsamic vinegar
- 1 sprig basil
- Preheat oven to 200dC.
- Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
- Drain well in kitchen towel.
- On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
- Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
- Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
- If you want to make it really fancy put some pesto and tomato purée in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.
This was incredibly good and amazingly easy. Bet it didn't take 20 minutes to slice and put together. I didn't use any time to drain the unpeeled eggplant. I didn't use any oil, just cooking spray and forgot to add the balsamic. The Recipe #72684 that I keep in the freezer added plenty of oil to the finished dish. By the time our unexpected job was done the parmigiano was room temperature and positively delicious. I used Recipe #38125 that I also keep in the freezer. A 27* recipe, Latchy.
For flavour, this was a five star recipe - rich and delicious! It was also quite easy to put together although I would say half an hour prep time is pushing it - I took a fair bit longer, and I was stepping on the gas. I did salt the eggplant slices and press them before proceeding. I would have liked to have more precise quantities for the ingredients. I also used only the two smallest eggplants I could buy and still got 4 generous servings - but different varieties of eggplant do vary quite a bit in size. I ended up using about 450g of skim milk mozzerella, 150ml of pesto and and 300ml of tomato sauce. I don't know how much olive oil I used; a lot I am afraid - maybe 150ml. Although a lot of oil also came out of the dish to be discarded, so it wasn't as oily as it might first appear. Maybe I'm just rationalizing, because I certainly intend to make this again - it was really yummy! Thanks, Latchy!