Roasted Eggplant Parmigiana

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 1000 g Eggplant, trimmed, edible weight
• 700 g Unsalted tomato passata or puree
• 250 g Whole-milk mozzarella, drained weight
• 60 g Parmesan-style hard cheese, finely grated
• 40 g Olive oil
• 120 g Onion, peeled
• 8 g Garlic, peeled and minced
• 15 g Fresh basil leaves, washed and dried
• 4 g Fine salt
• 1 g Ground black pepper

Make it

Instructions

1. 1

   Heat oven to 220°C conventional (200°C fan). Slice eggplant 7–8 mm thick, brush with 30 g oil in total and spread on two trays. Roast 25–30 minutes, turning once, until softened and lightly browned.

2. 2

   Meanwhile soften finely chopped onion in remaining 10 g oil for 7 minutes. Add garlic for 30 seconds, then passata, salt and pepper. Simmer 20 minutes and stir in basil. Drain and dice mozzarella.

3. 3

   Reduce oven to 190°C conventional (170°C fan). In a 20×25 cm baking dish, layer a little sauce, eggplant, sauce and both cheeses. Repeat using everything, ending with sauce and cheese.

4. 4

   Bake 30–35 minutes until bubbling and centre reaches 74°C. Rest 15 minutes to settle the layers, then cut into four equal portions. Roasting uses a measured amount of oil and differs from the classic fried version.