Eggplant Parmigiana

Eggplant Parmigiana

2 large eggplants, cut into 1cm thick slices
1/4 cup olive oil
4 cloves garlic, unpeeled
20g butter
1 Tbsp flour
1 cup milk
1 cup tomato pasta sauce
1 cup grated mozzarella cheese
1 cup grated parmesan cheese

1. Preheat oven to 200°C or 180°C fan. Line 2 baking trays with baking paper. Lay eggplant on trays and brush with oil. Place whole garlic on trays among the eggplant slices. Bake for 10 mins, remove garlic from trays and set aside. Turn eggplant slices, return to oven and bake for further 10 mins until golden. Squeeze roasted garlic from skins and spread evenly over eggplant
2. Meanwhile, make sauce. Melt butter in a saucepan on medium heat. Add flour and cook, stirring, for 2 mins until mixture (known as a roux) comes away from sides of pan. Remove from heat. Gradually add combined milk and pasta sauce, stirring constantly, until sauce has thickened. Season with salt and pepper and simmer for 5 mins. Remove from heat
3. Spread a little of the sauce over base of a 23cm square baking dish. Top with a layer of eggplant slices, a layer of sauce and half of the combined cheeses. Repeat layers once more, finishing with remaining cheeses
4. Bake parmigiana for 20 mins, until golden. Rest for 5 minutes; serve with a salad.

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