Crumbed eggplant parmiganaAugust 5, 2013
These delicious layers of eggplant, tomato and cheese melt in your mouth – yum!
Ingredients for two people
|1/2||red onion, finely diced|
|2||garlic cloves, crushed|
|3 tbs||olive oil|
|1 tin||diced tomatoes|
|2||eggplant, sliced lengthwise|
|2 tbs||red wine vinegar|
|1 ball||buffalo mozzarella, sliced|
|1/4 bunch||basil, torn|
|30 g||panko breadcrumbs, torn|
For the eggplant
Preheat the oven to 220C. Cut the eggplants into thick slices horizontally. Lay out the sliced eggplant onto a baking tray and place in the oven for 10 minutes.
For the sauce
While the eggplants are baking, heat the olive oil in a pan over medium-high heat. Add the red onion and garlic, saute for 1 minute. Add the diced tomatoes and the red wine vinegar and bring to a simmer for 5 minutes. Set aside to cool.
Lay out a sheet of baking paper on a baking tray. Begin to assemble the parmigiana’s by starting with the smallest piece (as though we were putting the eggplant back together again). Spoon a bit of tomato sauce on the eggplant and add a slice or two of buffalo mozzarella (be sparing, you want the sauce and the cheese to go the distance), along with little bit of torn basil. Continue this layering process until both eggplants are complete and then top with the panko breadcrumbs. Place in the oven for 15 minutes.
Divide the eggplants between plates and serve with the fresh rocket. Enjoy!
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