Neils Eggplant Parmigiana Womens Weekly

Neils Eggplant Parmigiana Womens Weekly


⅔ cup (160 ml) olive oil
1 medium_piece (150 g) brown onion (chopped coarsley)
2 clove garlic (crushed)
400 gram (12.5 ounces) canned diced tomatoes
2 cups (560 g) bottled tomato passata
¼ teaspoon dried chilli flakes
2 medium_piece (600 g) (eggplants, sliced thickly)
¼ cup (35 g) plain (all-purpose) flour
⅓ cup fresh basil leaves (loosely packed)
200 gram (6.5 ounces) bocconcini (slicked thinly)
⅔ cup (50 g) parmesan finely grated
½ teaspoon sweet paprika


  1. Preheat oven to 180°C (160°C fan forced).
  2. Heat 1 tablespoon of the oil in a large frying pan over medium heat, cook onion, stirring, until soft. Add garlic, cook, stirring, until fragrant. Stir in tomatoes, passata and chilli, season to taste. Transfer mixture to a medium jug.
  3. Toss eggplant in flour to coat, shake off excess. Heat remaining oil in same pan, cook eggplant, in batches, until browned on both sides. Drain on paper towel.
  4. Layer half the eggplant in a 18cm x 25cm (7¼-inch x 10-inch) ovenproof dish, season. Top with half the tomato mixture, basil and bocconcini. Repeat layering, finishing with parmesan. Sprinkle with paprika.
  5. Bake, covered, 30 minutes. Uncover, bake further 15 minutes or until browned and tender.

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