Eggplant (Aubergine) Parmigiana

Submitted by bluemoon downunder

"Adapted from a recipe by Australian chef Huey (Iain Hewitson) who hosts a popular TV cooking show twice daily. Posted for the 2005 Zaar World Tour. UPDATE: In her review, BarbryT commented that it is not specified where the fresh basil is used. You could add it on top of the dish with the parmesan, although when I've made this I've sprinkled it on top just before serving. If you're undecided, perhaps do half and half, then you'll know which you prefer a second time."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 -3 medium eggplants, thickly sliced, skin on is fine
• plain flour
• 3 eggs, beaten
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 2 cups red pasta sauce
• 1 cup white wine
• 2 teaspoons pesto sauce
• fresh ground pepper, to taste
• 8 basil leaves, finely sliced
• 250 g mozzarella cheese, sliced
• freshly grated parmesan cheese

directions

1. Preheat the oven to 200°C.
2. Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
3. Drain well on paper towels.
4. Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
5. Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
6. Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
7. Serve with a simple green salad.

Reviews

[BarbryT]

Simply wonderful. Delicious. I do prefer my eggplant breaded by first dipping the pieces in egg, then in the flour rather than the other way around. Also, it is not clear when or how the sliced basil is used. The next time I make this, I believe I will add the basil to the stacking, on top of the mozzerella.

 

[Sharon123]

I loved this dish! I scaled the recipe back using 1/2 a large eggplant and only 1 egg. I loved the flavors! For the sauce I used a canned mushroom spaghetti sauce. Thanks for a dish I will make again!

 

[Cook4_6]

This was very tasty. I cut the slices thicker than I normally do, and probably thicker than bluemoom intended (about 1/2 inch). My DH and BFF's DH loved it this way, but I thought it needed to be cooked about 10 minutes longer. Overall, we loved the recipe, but will cook longer, use more garlic and use less onion next time. I used fresh mozzarella and topped each stack with a fresh basil leaf. Yummo!

 

[loof751]

Delicious! The sauce with the wine and pesto made this dish. I sliced my eggplant thick as specified and was a little worried about it cooking all the way through, but it was perfect and allowed the eggplant flavor to shine through. Thanks for posting this yummy recipe!

 

[Andi Longmeadow Farm]

Just as perfect as a cool summer day. Certainly eggplants are the epitaph of summer, and bring all the goodness of other vegetables right along. I followed this exactly, the eggplant was delicious enveloped in the egg/flour and browned to perfection. Made my pasta sauce from the garden tomatoes, made a quick pesto sauce from the fresh basil, and used garden onions. Very easy to put together, and the taste was wonderful, I kept 3 fried eggplants on the top of the dish, and they got so crunchy and crusty and just wonderful. Added a bit of mozzarella to the top and just down in the tummy for yum. Thanks bluemoon!