Eggplant parmigiana

Eggplant parmigiana

By
From
Alimentari
Serves
6-8
Photographer
Lauren Bamford

This is a very popular vegetarian take on lasagne. Using really fresh ingredients makes a huge difference to the quality of this dish. Do use scamorza if you can – it’s a little more expensive than fior di latte, but it's well worth it for the delicious smoky flavour.

Ingredients

Quantity Ingredient
3 large eggplants, cut into 1 cm thick rounds
olive oil, for drizzling
2 litres see method for ingredients
400g parmesan cheese, grated
3 balls smoked scamorza or fior di latte, sliced
1 bunch basil, leaves picked
4 tomatoes, sliced

Method

  1. Preheat the oven to 200°C. Line two large trays with baking paper.
  2. Spread the eggplant onto the trays, season well and drizzle with olive oil. Bake for 15 minutes, turning once, until lightly browned. Set aside.
  3. Reduce the oven to 175°C.
  4. Heat the sugo in a medium-sized saucepan over medium heat.
  5. Spread a layer of sugo over the bottom of a 35 cm × 20 cm baking dish. Top with a layer of eggplant slices, sprinkle with parmesan and then a layer of scamorza or fior di latte. Repeat, scattering the second layer with some basil leaves. You should get three layers. When you get to the top layer, arrange the eggplant, tomato, fior de latte and basil in overlapping rows.
  6. Bake in the oven for 20 minutes or until golden. Allow to cool for a few minutes before serving.
Tags:
alimentari
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