Eggplant parmigiana
6
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Try our version of the classic Italian dish for a scrumptious feast that’s amazingly tasty!
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Garlic
3 clove(s), crushed
Canned diced tomatoes
800 g, (2x400g cans)
Dried oregano
2 tsp
Eggplant
1300 g, trimmed, cut into 1/2cm slices
Pizza blend cheese
200 g
Dried breadcrumbs
50 g, wholemeal
Instructions
1
Preheat oven to 200°C. Heat the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until softened. Add the tomato and oregano and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the mixture thickens and flavours develop.
2
Meanwhile, arrange half the eggplant slices in a steamer basket and steam for 8 minutes or until very soft. Drain on paper towel. Repeat with the remaining eggplant.
3
Spread the base of a 8-cup (2L) ovenproof dish with 1 cup of the tomato mixture. Layer a third of the eggplant and a quarter of the cheese on top. Repeat with two more layers. Finish with the remaining sauce, the breadcrumbs and remaining cheese. Bake for 30 minutes or until golden.
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