Eggplant Parmigiana

Meals
Written By Emma Hackett
eggplant parmi.jpg

INGREDIENTS

  • 4 small eggplant, sliced lengthways

  • 4 tsp olive oil

  • 700g jar tomato pasta sauce

  • 1/2 cup basil leaves, chopped

  • 150g parmesan cheese, grated (retain 2 tbsp)

  • 200g shredded mozzarella cheese

  • 1 cup fresh white breadcrumbs

Instructions 

  1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 20cm x 28cm (base) baking dish.

  2. Brush eggplant slices with 1 tsp olive oil per eggplant and either oven bake on trays for 30-35 minutes or grill on a BBQ or pan until charred and cooked through

  3. Place one-third of the eggplant in the base of the baking dish. Top with one-third of the pasta sauce, basil, parmesan and mozzarella. Repeat layers twice with the remaining eggplant, sauce, basil, parmesan and mozzarella. Top with breadcrumbs & retained parmesan.

  4. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.

Emma Hackett

Emma is a freelance Australian designer specialising in graphic & web design services for new and existing businesses. My mission is to enhance the way your clientele perceive and interact with your business by creating effective, functional and memorable visual communications. Whilst following your brief, I will also offer expertise in terms of functionality and aesthetic to make sure the end result is something we are both proud of! My personal aesthetic is very much a 'less is more' approach. I love spacious design, beautiful imagery and creating communications that accentuate a brand's values and provide a pleasant experience for their target market.

https://emmahackett.design
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