EGGPLANT PARMIGIANA

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.

Serves 2

Ingredients

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
1 Lemon
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.

Cook sauce
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.

Make parmigiana
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.

Make salad
Combine rocket in a bowl with a drizzle of olive oil, juice of half the lemon, salt and pepper.

To serve
Use a spatula cut parmigiana. Serve parmigiana with salad.

 

ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.
November 17, 2017 by Timothy Ryder
previous / next
Liquid error: Could not find asset snippets/sloyalty-statusbar.liquid