Eggplant Parmigiana

by Kathleen Morrison

Servings: 5 servings

INGREDIENTS

2 med. eggfruit
Salt
Freshly ground pepper
3 tbsp. flour
Olive oil
2 garlic cloves
500 grams tomatoes, peeled and diced
250 grams mozzarella cheese, sliced
Fresh basil or oregano leaves

INSTRUCTIONS

Peel eggplant and cut into thick slices. Arrange in a colander, sprinkling layers liberally with salt. Leave to drain for approximately 30 minutes, then pat dry. Dredge each slice in seasoned flour.

Pre-heat a grill and arrange slices on an oiled grilling rack. Brush with oil. Grill, turning slices once, brushing with oil as they cook, until coloured and tender. Alternatively, pan-fry the slices in oil.

Heat 2 tbsp. oil in a saucepan; add garlic and tomatoes and cook over a brisk heat until tomatoes resemble a sauce. Season. Lightly oil 2 large, shallow, ovenproof dishes and spoon in half the tomato sauce. Arrange a layer of eggplant slices in each. Add remaining sauce. Top each slice with a thin round of mozzarella cheese. Bake in a moderately hot oven (190°C) for approximately 10 minutes, until cheese is bubbling, or place under a griller. Garnish with basil or oregano leaves.

CHEF COMMENTS

The salting is used to remove bitterness from the eggplant. This is not necessary when the eggfruit is in perfect condition. Choose eggplant that are firm, shiny and have plump, thick stalks.

** Also known as eggfruit or aubergine.

Recipe from New Idea, June 20, 1998, by Suzanne Gibbs.

Tagged: eggplant, italian add tags

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