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Home > Recipes > Eggplant parmesan

Eggplant parmesan
( SERVES 4 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 5.0 / 5 FROM 1

Eggplant parmesan

5.0 / 5 FROM 1

Ingredients

2 Garlic cloves
800 g Canned tomatoes
1 Olive oil
2 Tbsp Basil, chopped
1 Salt & freshly ground pepper
2 Eggplants, trimmed of stalks
1 cup Mozzarella cheese
½ cup Parmesan cheese

Directions

  1. Place garlic, tomatoes and 2 tbsp olive oil in a saucepan and bring to the boil. Turn down the heat to simmer very gently for 10 to 15 minutes or until reduced and thickened. Stir in basil, then season with salt and pepper to taste.
  2. Heat oven to 200 degC. Cut eggplants lengthways in ½cm- thick slices. Lightly brush eggplant slices with olive oil on both sides and place on oven trays. Bake for 10 to 15 minutes or until lightly browned.
  3. Spread a quarter of the tomato sauce in the base of a deep-sided ovenproof dish. Layer one-third of the eggplant on top. Repeat layers finishing with tomato sauce. Sprinkle surface with mozzarella and parmesan. Bake for 25 to 30 minutes until bubbling hot and golden brown.

Tip: Some recipes say eggplant needs to be salted before it is cooked. This was once done to remove indigestible juices from eggplants that were often overly mature. It is seldom required these days as modern distribution methods mean younger eggplants are now available.

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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