We have added some tasty vegetables to this eggplant parmigiana to make it even better for you.
Ingredients (serves 8)
- 4 red capsicums (“bell pepper”)
- 3 large (about 1.5kg) eggplants
- 150g grated parmesan, plus extra to serve
- 1 cup (about 4 slices of bread) fresh white breadcrumbs
- 1 carrot, peeled
- 1 onion, peeled
- 1 celery stick
- 4 tbs olive oil, plus extra to drizzle
- 2 garlic cloves, crushed
- 1L tomato passata (tomato sauce)
- 1 cup torn fresh basil leaves
- 400g mozzarella or bocconcini, sliced
Preheat the oven to 200°C.
Place whole capsicums and eggplants on a baking tray and roast in the oven for 40 minutes. Set aside eggplants to cool. Place capsicums in a sealed, plastic bag and set aside for 30 minutes. Once cool, peel and discard the skins and seeds. Halve capsicums and trim ends. Cut eggplants into 1cm slices, transfer to a colander and sprinkle with salt. Sit a plate on top and weigh down with a large can. Set aside for 15 minutes. Rinse, then pat dry with paper towel.
Combine parmesan and breadcrumbs in a bowl and set aside.
Place carrot, onion and celery in a food processor and process until very finely chopped. Heat 2 tablespoon oil in a frying pan over medium heat, add the vegetables and cook, stirring, for 2-3 minutes. Add garlic and tomato passata and season with salt and pepper. Stir to combine. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until quite thick. Stir in basil and set aside.
Brush both sides of eggplant with remaining oil. Heat a pan to hot, add eggplant and cook over high heat for 2-3 minutes each side until cooked through.
Preheat oven to 180°C. Grease a 20 x 30cm baking dish and cover base with a little sauce. Top with a layer of eggplant, then a third of the parmesan crumbs. Layer with half the capsicum (bell pepper) and mozzarella. Repeat with remaining ingredients, finishing with a thin layer of tomato sauce and sprinkling of crumbs. Drizzle with a little oil and bake for 30 minutes until light golden. Serve sprinkled with extra parmesan.