Parmesan Aubergine/Eggplant

This is a fabulous way to eat up several aubergine/eggplant. It can be a meal in itself or if you crave for meat, it is excellent with pork sausage. (sizzled on a  BBQ) Delicious hot or cold.

There are many variations in Italian cookbooks but this one comes from “The Silver Spoon” but the recipe is not credited to any individual. We have adapted it a bit by adding more parmesan

Foodstuff you will need: 

4-5 eggplants cut lengthwise into ¼ inch thick slices

500ml tomato passata

½ bunch fresh basil

6 tablespoons of olive oil

250g finely grated parmesan cheese  (add as much or as little as you like dependent on taste)

200g mozzarella cheese (chopped into slices) – use a firmer mozzarella block for cooking

2 eggs beaten

50ml butter

salt and pepper

Equipment:

Large mixing bowl

Large frying pan & spatula

Tray in which to rest the eggplant once browned

Kitchen towel

Chopping board and sharp knife

Large oven proof dish

Oven

How to throw it together

Put sliced eggplant into a large bowl, sprinkle with salt and let it drain for at least 1 hour. Drain the eggplant and throw away the dark brown juice. You can squeeze the eggplant if necessary. Pat dry with kitchen towel.

Pre heat the oven to 200C

Heat the oil in a large frying pan, add the eggplant in batches and brown on both sides.  

You will probably have to do this in batches unless you have a super large frying pan.

Once cooked, remove and set aside the browned eggplant in a tray or dish and use kitchen towel to absorb any excess oil.

Spoon the tomato onto the base of the oven proof dish.

Arrange a layer of eggplant on top

Sprinkle with parmesan

Cover with a layer of mozzarella

Sprinkle with a few basil leaves

Add 2 tablespoons of the beaten egg on top.

Repeat this until the ingredients are used but end with a layer of eggplant, sprinkled with tomato passata.

Cut the butter into cubes and sprinkle on top

Bake for 30 minutes.
Remove and eat at your leisure. This is just as good cold!