Eggplant Parmigiana
Layers of crispy fried eggplant, marinara sauce, and melted cheese, baked to perfection for a comforting, savory dish.
Ingredients
- 4-5 eggplants, approx. 1.5kg
- 3 tbsp extra-virgin olive oil
- 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
Instructions
Step 1
Preheat oven to 200°C.
Step 2
Wash eggplants and slice lengthwise, 1cm thick.
Step 3
Heat olive oil in large fry pan over gentle heat and fry eggplant in small batches until golden. Place on paper towel to drain and allow to cool.
Step 4
In the meantime, drizzle some EVOO in a large saucepan and add onion and garlic and sauté for a couple of mins.
Step 5
Add tomato pasta, season to taste and simmer for 30 mins. Once ready, add fresh basil leaves.
Step 6
Start assembling by covering the bottom of a baking dish with a little sauce, then arrange one layer of eggplant slices horizontally. Add some cubes of scamorza cheese, sprinkle some grated parmesan and finish with a ladle of sauce. Repeat this process until there are no more eggplant slices left.
Step 7
Finish by layering sliced Fior di Latte and grated parmesan on top.
Step 8
Bake for 40 mins or until golden. Rest for 10 mins before serving.
Step 9
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