Continuing to use up the endless amounts of basil leaves it was sauce making time and the last of the sister in-laws eggplants. I decided to make the family classic eggplant parmigiana.
This is one of those traditional recipe that has been made in our family for generations like most Italian families and now I will share with you. Though the traditional version is a little different in every family and well I have opted to bake my eggplants first instead of frying them for a healthier option.
Italian Eggplant Parmigiana
Ingredients
1tbsp olive oil
2 cloves garlic crushed
2 cups tomato passata
1/2 cup water
1/4 cup of red wine (optional)
1 bunch basil leaves
1/2 tsp salt
2 eggplants sliced thickly
2 tsp oregano
50g parmesan cheese
100g bocconcini cheese thinly sliced
salt and pepper
Directions
- Preheat oven to 180’C
- To make tomato sauce; Heat olive oil in a small saucepan on the stove add garlic and cook till just browned and fragrant
- Add passata, water, salt, wine and basil to the pot
- Bring to the boil, turn down to low heat with lid on and simmer for at least 30 minutes
- Meanwhile place sliced eggplant on a lined baking tray sprinkle with oregano, salt and pepper and drizzle with 1 tbsp olive oil
- Cook in the oven for 15-20 mins until just tender
- In a 18x 25cm baking dish spoon some tomato sauce on the base just to cover
- lay one layer of eggplants, spoon sauce generously over the eggplants, followed by some parmesan cheese and basil leaves
- Repeat layering using all remaining eggplant, top with sliced bocconcini
- Bake covered with foil for 30 mins then remove foil and cook for a further 15mins until bocconcini has melted and browned and eggplant is tender
