EGGPLANT AND POTATO PARMIGIANA
PREP TIME: 30 MINUTES
COOKING TIME: 1HR, 45 MINS
SERVES: 8
INGREDIENTS
1/4 cup (60ml) olive oil
4 large eggplants, sliced lengthways 1cm thick
800g Spud Lite potatoes, thinly sliced
1 large brown onion, diced
4 cloves garlic, crushed
700g tomato passata
1 1/2 cups (120g) parmesan, grated
200g Mexican inspired shredded cheese
1 bunch basil leaves
salt flakes and freshly ground black pepper
1 cup breadcrumbs
METHOD
1. Preheat oven to 200ºC (180ºC fan-forced) and lightly oil a large round ovenproof dish.
2. Lightly brush eggplant slices with half the oil and place on a hot chargrill in batches for 3-4 minutes each side or until charred. Place on a plate and repeat process until all eggplant slices have been chargrilled. Set aside until required.
3. Heat remaining olive oil in a non-stick saute pan over a low heat.
Add onion and garlic, stirring to combine. Cover and cook for 10 minutes or until onion is soft. Add tomato passata, stirring to combine and cook for 15 minutes or until reduced by a third. Season with salt and pepper.
4. Layer 1/4 of the grilled eggplant slices over base of prepared oven dish, followed by . each of sliced potatoes, tomato sauce, parmesan, shredded cheese and basil leaves. Repeat process three more times. To finish, sprinkle over fresh breadcrumbs.
5. Cover baking dish with foil and place in preheated oven for 1 1/2 hours before removing foil and cooking for a further 15 minutes or until top is golden and bubbling.
6. Serve eggplant parmigiana with remaining basil leaves.
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