Eggplant Parmigiana
The ultimate comfort-food dish that will have you going back for seconds. This recipe is not your traditional eggplant parmigiana - it contains beef mince but it can easily be made vegetarian by simply not adding it.
Ingredients
1 medium eggplant
2 - 3 eggs (beaten for dredging)
2 cups plain flour (for dredging)
2 cups almond meal (for dredging)
Fresh basil leaves (from one bunch)
1 tbsp Italian mixed herbs
1 tsp dried chilli flakes
2 cloves garlic (minced)
1 onion (diced)
500g beef mince
1 can crushed tomatoes
1 x 400g bottle of Passata
3 cups mozzarella
Salt and pepper to taste
Method
Preheat oven to 180°C.
Wash eggplant then cut into round slices approximately 1cm in width.
Places eggplant slices onto dish or platter and lightly sprinkle salt all over the slices. Set aside for 10 minutes. This will draw out any excess moisture.
Meanwhile prepare dredging station with plain flour in the first bowl, beaten eggs in the second bowl, then in the third bowl, combine almond meal and Italian mixed herbs.
After 10 minutes pat the eggplant slices with a paper towel or clean tea towel until moisture has been mostly absorbed.
Coat each eggplant slice in the flour, followed by the beaten eggs and then the almond meal mixture, placing each coated slice on a lined baking tray. Repeat until all eggplant slices have been coated.
Place eggplant slices in the oven and bake for 25 minutes.
While the eggplant slices are baking, separately on the stove, heat olive oil in a casserole dish on medium heat. Add diced onion, minced garlic and chilli flakes then sauté for 2 minutes.
Add beef mince and cook until lightly browned (5 - 7 minutes). Season with salt and pepper.
Add crushed tomatoes, Passata and fresh basil leaves. Reduce to low heat and simmer the sauce for at least 30 minutes. Continue to season with salt and pepper to taste.
After baking for 25 minutes, remove the eggplant slices from the oven. Leave to cool slightly for 1 - 2 minutes.
Now it’s time to start constructing the eggplant parmigiana. In a baking dish of choice, add a layer of the sauce followed by the eggplant slices - they should not overlap and sit flush.
Repeat the layering process alternating between sauce and eggplant until you finish with the sauce as the final layer.
Top generously with mozzarella and place in the oven to bake for 30 minutes until the mozzarella has melted and is golden brown.
Once ready, remove the eggplant parmigiana from the oven and let it cool for 2 minutes before serving with a side salad of choice and garlic bread.