Eggplant Parmigiana

Name: Eggplant Parmigiana
Yield: 4
Cuisine: Italian
Ingredients: 3 large eggplants, sliced; Extra virgin olive oil, for brushing; Salt flakes, to taste; 2 Mozzarella di Bufala, sliced; 1½ cups freshly grated parmesan cheese; TOMATO SAUCE; ¼ cup extra virgin olive oil; 1 red onion, finely diced; Salt flakes, to taste; 2 cloves garlic, finely chopped; 45g anchovy fillets in olive oil; 800g canned Italian tomatoes, chopped; 12 basil leaves, torn

Eat Eggplant Parmigiana with me in Parma on a Small Group Food & Wine Tour

Despite the name, which suggests a connection with the northern Italian town of Parma, Eggplant Parmigiana is typically southern Italian. It’s traditional to Naples and the surrounding countryside, which is famous for the delicate fresh mozzarella made from buffalo milk (I use one from Vannella Cheese), and also popular in Calabria and Sicily. The name may derive from the inclusion of parmesan cheese (from the region around Parma), although various sources suggest that it is a corruption of either the Sicilian word for shutter or Persian – we may never know. But I do know that it’s a quick, easy, crowd-pleaser that can be prepared in advance and baked when needed. It’s great served with a salad of soft green leaves such as butter lettuce. The anchovies in the tomato sauce aren’t essential, so leave them out if you prefer. In the glass I love a drop or two of Lady A sauvignon blanc from Domaine A in Tasmania. It’s not your typical sauv blanc and complements the big flavours of this warming eggplant parmigiana so well!

Serves 4

Ingredients

3 large eggplants, sliced
Extra virgin olive oil, for brushing
Salt flakes, to taste
2 buffalo mozzarella, sliced
1½ cups freshly grated parmesan cheese

Tomato Sauce

¼ cup extra virgin olive oil
1 red onion, finely diced
Salt flakes, to taste
2 cloves garlic, finely chopped
45g anchovy fillets in olive oil
800g Italian canned tomatoes, chopped
12 basil leaves, torn

Method

Preheat oven to 180°C.
Place eggplant on oiled oven trays, brush generously with oil, sprinkle with salt and bake for 20-30 minutes until well-coloured.
Meanwhile, make Tomato Sauce: heat oil in a saucepan, add onion and a good pinch of salt and cook for 5 minutes, stir in garlic and anchovies and cook for a further minute or so until well incorporated. Stir in tomatoes, mashing well with a wooden spoon to break them up, and bring to the boil. Reduce heat and simmer for 15-20 minutes until thickened.
Stir basil through the Tomato Sauce and place a little sauce in the base of a baking dish, add a layer of eggplant, top with a layer of mozzarella, some parmesan cheese and more sauce.
Continue layering until all Ingredients are used, pressing down gently to ensure everything is well coated with sauce, and finishing with a layer of parmesan.
Bake for 15 minutes or so, until the top is well-coloured.