Parmigiana is a classic Italian dish made with sliced eggplant, layered with cheese and tomato sauce, then baked. This recipe keeps it traditional with a rocket salad on the side.
30 Minutes. A timeless Italian classic. Vegetarian.
2 medium to large Eggplants
1 Tin diced tomatoes
1 tablespoon Dried oregano
1/2 cup Shredded mozzarella
1 Brown onion
1/2 cup of Natural vegetable stock
Handful of Rocket
Preheat oven & prepare eggplant
Preheat oven to 220°C. Cut eggplant into 1cm thick rounds. In a bowl, combine eggplant with a generous drizzle of olive oil, salt and pepper. Bring a non-stick fry pan to high heat with a drizzle of olive oil. Cook the eggplant for 3 minutes on each side. You’ll need to cook in batches. Set aside.
Peel and finely dice onion. Bring a saucepan to medium to high heat with a drizzle of olive oil. Sauté onion for 2 – 3 minutes. Add the tinned tomatoes, dried oregano and season with salt and pepper. Add stock. Bring to a boil and then reduce a simmer for 7 – 8 minutes or until sauce thickens.
Take a lined baking dish and spoon a thin layer of sauce over the bottom. Top with a single layer of eggplant. Repeat, finishing with a layer of sauce. Sprinkle the cheese over and season with salt and pepper. Bake in oven for 15 minutes until golden. Remove and set aside.
Combine rocket in a bowl with a drizzle of olive oil, juice of half the lemon, salt and pepper.
Use a spatula cut parmigiana. Serve parmigiana with salad.
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