E is for... Eggplant Parmigiana

There aren't many recipes beginning with 'E', not that I want to make anyway. Eggplant, or aubergine parmigiana is yummy, I've eaten it lots but never actually got round to making it. So here it is in week 5 of my Baking the Alphabet. Eggplant Parmigiana is a great vegetarian main course, serve it with a green salad and some fresh, crusty bread.

Ingredients (for 2 portions)
1 medium eggplant (about 250g)
700g passata or chopped tomatoes
10g fresh basil, shredded
1 ball mozzarella (125g), thinly sliced
20g Parmsesan, finely grated
50g gluten-free bread(crumbs)


Method
(1) Slice the eggplant into slices about 1cm thick. Grill them in a griddle pan on both sides until tender.

(2) Meanwhile heat the passata or chopped tomatoes, and season. Preheat the oven to 180°C/gas 4. Using an oven-proof dish layer slices of eggplant on the bottom of it. 

(3) Pour over half of the passata and top with half the basil. 

(4) Lay over half of the mozzarella slices and sprinkle over half the Parmesan. 

(5) Layer the remaining eggplant, pour over the remaining passata and top with the leftover basil. Arrange the remaining mozzarella slices on top and sprinkle with the rest of the Parmesan. Finally, cover with the breadcrumbs.

(6) Bake in the oven for 25-30 minutes until the breadcrumbs are golden and it is bubbling.

Serve
Leave to cool for about 5 minutes before serving hot. 


Verdict
This parmigiana was quite saucey, so you could get away with reducing the passata quantity to 500g. It can be kept in the fridge or frozen.