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

While the name suggests a clear connection with the northern Italian city of Parma – and eggplant Parmigiana appears on almost every restaurant menu there – southern Italy also claims this delicious dish. It’s traditional to Naples and the surrounding countryside that’s famous for the delicate fresh mozzarella made from buffalo milk (I use the one from Vannella Cheese), and also popular in Calabria and Sicily. Some food historians suggest it may have originated in the south and the name derives from the inclusion of parmesan cheese from the region around Parma. Other sources suggest the name is a corruption of either the Sicilian word for shutter or a Persian word! We may never know. I do know that eggplant Parmigiana is 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 aren’t traditional but do add a great umami kick, feel free to leave them out if you prefer. Alongside eggplant Parmigiana I love a glass 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 dish so well!

Serves 4

Ingredients

3 large eggplants, sliced
1 tablespoon extra virgin olive oil, plus extra for brushing
Salt flakes, to taste
2 cloves garlic, finely chopped
45g anchovies in olive oil, chopped
2 quantities Tomato Sauce (or 700g tomato passata)
12 basil leaves, torn
2 balls buffalo mozzarella, sliced
1½ cups freshly grated parmesan cheese

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, place garlic and anchovies in a saucepan with the tablespoon of oil.
Place over medium heat and cook for a few minutes, stirring often to crush the anchovies, until garlic sizzles.
Add Tomato Sauce, bring to the boil, reduce heat to low and simmer for a further 5 minutes.
Remove from heat, stir through basil and spread a little sauce into the base of a baking dish, setting the rest aside.
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 sprinkle of parmesan.
Bake for 15 minutes or so, until the top is well coloured.