Thursday, March 8, 2012

eggplant parmigiana

I got a recipe for an easy eggplant parmigiana from some free cookbook (probably Woolies/Coles) and it seemed ideal the day I was craving meat (parmigiana reminds you of meat, yes?).
4 medium sized eggplants
olive oil
750mL jar of good quality pasta sauce (I used passata sauce)
250g mozzarella, sliced
100g grated parmesan
1 tsp dried oregano

1. Preheat oven to 180 C
2. Trim the top of eggplants and slice 1/2cm thick length ways.
3. In a fry pan, fry eggplant in olive oil in batches til golden brown on both sides
4. In a 30cm x 20cm baking dish, line the bottom with some pasta sauce, some eggplant.
5. Top dish with some mozzarella, parmesan and oregano. Repeat layer again
6. Bake for 25 to 30 mins.

  • I sprinkled salt on the eggplant beforehand as this usually removes the bitterness of the vegetable. But I left it like this overnight - huge mistake as the saltiness was impossible to remove.
  • I found the dish to be a bit boring as eggplant was the base ingredient so the flavours/texture got a bit repetitive
  • The dish should probably be eaten with carbs such as rice or other vegetables should be incorporated into the dish :)

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