EGGPLANT (AUBERGINE) PARMIGIANA
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.
Provided by bluemoon downunder
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
- Drain well on paper towels.
- 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.
- 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.
- 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.
- Serve with a simple green salad.
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Malarie Johnston
[email protected]I'm so glad I found this recipe! I've been looking for a good eggplant parmesan recipe for ages. This one is perfect! The eggplant is cooked perfectly and the sauce is amazing. I will definitely be making this again and again.
Jannie Abel
[email protected]This was a great recipe! I made it for my family and they loved it. The eggplant was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Nikita Murphy
[email protected]This recipe was a bit of a challenge, but it was worth it! The eggplant was a little tricky to work with, but the end result was delicious. The sauce was also very flavorful. I would definitely make this again, but I would probably use a different ty
Shariful Islam Parosh
[email protected]I'm not a huge fan of eggplant, but this recipe was delicious! The eggplant was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Dipendra Tamang
[email protected]This is my favorite eggplant parmesan recipe! The eggplant is always cooked perfectly and the sauce is so flavorful. I love that it's also a relatively healthy dish, since the eggplant is a good source of fiber and antioxidants.
Queen Nur
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I like to make a big batch of the sauce and freeze it for later use. That way I can have eggplant parmesan whenever I want!
Charlie Diab
[email protected]This was a great recipe! The eggplant was cooked perfectly and the sauce was delicious. I made a few minor changes, such as using a different type of cheese and adding some extra vegetables to the sauce. It turned out great and I will definitely be m
Milica Milovic
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved it, even the people who don't usually like eggplant. I will definitely be making this again.
Edward Dandison
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious. I love that I can use fresh or frozen eggplant, and that it's a great way to use up leftover tomato sauce.
Tyquan Henderson
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind! The eggplant was cooked perfectly and the sauce was amazing. I will definitely be making this again.
nobuhle mnisi
[email protected]This was my first time making eggplant parmesan, and it turned out great! I was a little intimidated at first, but the recipe was easy to follow and the results were delicious. The eggplant was crispy on the outside and tender on the inside, and the
Antonino Cerasa
[email protected]I've made this recipe several times and it's always a hit! The eggplant is so tender and flavorful, and the sauce is perfectly cheesy and tangy. I love that it's also a relatively healthy dish, since the eggplant is a good source of fiber and antioxi