The most mouth-watering eggplant parmigiana that will have your taste buds begging for more and more and more! A great addition to any table, especially for our vegetarians.
Ingredients
1 x DARI’S Tomato Soup
2 eggplants
Salt
½ cup plain flour
½ cup milk
1 egg
1 ½ cups bread crumbs
⅓ cup rice bran oil
1 cup fresh ricotta
1 cup grated mozzarella cheese
½ cup grated parmesan cheese
½ bunch basil, leaves only
Method
- Preheat oven to 180℃ and prepare a baking dish by greasing with oil spray.
- Slice eggplant into 1cm thick slices. Sprinkle each with salt and set aside for 10-15 minutes.
- In the meantime, prepare the ingredients for crumbing. Place flour in a bowl, egg and milk in a second bowl and bread crumbs in a third. Lightly whisk the egg and milk to combine.
- Gently wipe the eggplant slices with a piece of absorbent paper to remove any excess salt and moisture.
- To crumb the eggplant, first place each slice in the flour, then in the egg mixture, then the breadcrumbs. Set aside on a tray and repeat the crumbing process for the remaining eggplant slices.
- Heat half of the oil in a large frying pan. Once the oil is hot, add 3-4 slices of eggplant at a time and cook until crisp and golden brown before turning to cook on the other side. Remove from the pan and set aside on a tray lined with absorbent paper. Continue this process until all of the eggplant is cooked, adding extra oil to the pan as needed.
- To assemble the parmigiana, first place ¼ of the DARI’S Tomato Soup on the base of the baking dish. Top with 3-4 slices of the eggplant, followed by a third of the ricotta, mozzarella and parmesan. Top with basil leaves then repeat the ingredients to form a second and third layer, making sure to finish with DARI’S Tomato Soup and a sprinkling of mozzarella.
- Place in the oven to bake for 30-35 minutes. Remove from the oven and allow to stand for 5-10 minutes before serving.
