We have added some tasty vegetables to this eggplant parmigiana to make it even better for you.
Ingredients (serves 8):
- 4 red capsicums (“bell pepper”)
- 3 large (about 1.5kg) eggplants
- 150g grated parmesan, plus extra to serve
- 1 cup (about 4 slices of bread) fresh white breadcrumbs
- 1 carrot, peeled
- 1 onion, peeled
- 1 celery stick
- 4 tbs olive oil, plus extra to drizzle
- 2 garlic cloves, crushed
- 1L tomato passata (tomato sauce)
- 1 cup torn fresh basil leaves
- 400g mozzarella or bocconcini, sliced
Method:
- Preheat the oven to 200°C.
- Place whole capsicums and eggplants on a baking tray and roast in the oven for 40 minutes. Set aside eggplants to cool.
- Place capsicums in a sealed, plastic bag and set aside for 30 minutes.
- Once cool, peel and discard the skins and seeds. Halve capsicums and trim ends. Cut eggplants into 1cm slices, transfer to a colander and sprinkle with salt.
- Sit a plate on top and weigh down with a large can. Set aside for 15 minutes. Rinse, then pat dry with paper towel.
- Combine parmesan and breadcrumbs in a bowl and set aside.
- Place carrot, onion and celery in a food processor and process until very finely chopped.
- Heat 2 tablespoon oil in a frying pan over medium heat, add the vegetables and cook, stirring, for 2-3 minutes.
- Add garlic and tomato passata and season with salt and pepper. Stir to combine.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally, until quite thick. Stir in basil and set aside.
- Brush both sides of eggplant with remaining oil. Heat a pan to hot, add eggplant and cook over high heat for 2-3 minutes each side until cooked through.
- Preheat oven to 180°C.
- Grease a 20 x 30cm baking dish and cover base with a little sauce. Top with a layer of eggplant, then a third of the parmesan crumbs.
- Layer with half the capsicum (bell pepper) and mozzarella. Repeat with remaining ingredients, finishing with a thin layer of tomato sauce and sprinkling of crumbs.
- Drizzle with a little oil and bake for 30 minutes until light golden.
- Serve sprinkled with extra parmesan.