Eggplant Parmigiana
Eggplant Parmigiana
Made using only the best-quality farm-fresh milk sourced in Victoria, That’s Amore Cheese produces award-winning Italian-style cheeses that are proudly free of preservatives and artificial colours.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4-5 (approx. 1.5kg) eggplants
- 3 tbsp extra-virgin olive oil (EVOO)
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1L tomato passata
- 6 basil leaves
- 500g That’s Amore Scamorza Bianca, cubed
- 150g That’s Amore Parmesan, grated
- 125g That’s Amore Fior di Latte, sliced
- Salt & pepper, to taste
Method
- Preheat oven to 200°C.
- Wash eggplants and slice them lengthwise (approx. 1cm thick)
- Heat the olive oil in a large frying pan over a gentle heat and fry the eggplant in small batches until golden brown. Place on kitchen paper to drain and allow to cool.
- In the meantime, in a large saucepan drizzle some EVOO and add onion and garlic and sauté for a couple of mins. Then add tomato passata, season to taste and simmer for 30 mins. Once ready, add fresh basil.
- Assemble the parmigiana starting with covering the bottom of a baking dish with a little sauce, then add the first layer by arranging the eggplant slices horizontally. Add some cubes of scamorza and sprinkle some grated parmesan and finish with a ladle of sauce. Repeat this process until there are no more eggplants.
- Finish up laying sliced fior di latte and grated parmesan on top.
- Bake for 40 mins at 200°C or until golden. Rest for 10 mins before serving and enjoy.
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