Eggplant Parmigiana served with fresh pasta

Discussion in 'Geek Recipes' started by death, Nov 8, 2010.

  1. death

    death Member

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    Eggplant Parmigiana served with fresh pasta

    6 serves

    2 large eggplants sliced in rings 1cm thick
    3 500ml bottles of classic/original/plain tomato pasta sauce
    1 big bunch of basil
    1 medium brown onion finely diced
    3 cloves of good fresh crushed garlic
    2 X 250g fior de latte / Fresh Mozzarella sliced in 5mm thick rings
    1-1.2kg Fresh pasta (optional)
    600ml olive oil or canola oil
    100g Parmesan cheese (optional)

    Preheat oven to 200 deg C

    1. In a large saucepan or deep fry pan gently fry the onions in a bit of olive oil
    2. Add in garlic and cook for 1min
    3. Pour in the 3 bottles of pasta sauce (or use home made) (season with salt and pepper)
    4. Simmer for at least 40min (up to about 1.5hrs or until thickened slightly)


    Click to view full size!


    5. Heat another pan on medium to high heat pour in oil until there is about 1cm in the pan, heat until oil is hot.
    6. Fry the eggplant in batches (keep topping up the oil), drain cooked eggplant with kitchen paper, try to remove as much oil as possible but dont squeeze too hard.
    7. In a 3.5-4L casserole dish put in some of the pasta sauce, then make a layer of eggplant on top, then place a few rings of the cheese then some basil then more sauce. Keep going till you run out of eggplant should be about 3-4 layers. Then top up the dish with any left over cheese and sauce.
    Leave about 2cm from the top (see first picture under step 8)

    after 1 layer

    Click to view full size!


    8. Place dish in oven uncovered for 40-50min

    just before going in oven

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    cooked

    Click to view full size!



    Optional:

    9. Prepare your pasta as directed (4-6min for fresh made pasta and about 12 for dried pasta)

    Serve with pasta, fresh grated Parmesan cheese, fresh basil, fresh cracked pepper.


    Click to view full size!


    Optionally serve:
    - On its own
    - With guacamole and sour cream
    - With fresh crusty bread (optionally with avocado)
    - As a base for nachos just add corn chips, more cheese serve with guacamole and sour cream
    - On top of schnitzel

    Enjoy
     
    Last edited: Nov 8, 2010
  2. miicah

    miicah Member

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    Must be soo rich, all that cheese and olive oil.

    Looks delicious though :D
     
  3. Huggy_Bear64

    Huggy_Bear64 Member

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    OH MAI GAWD I AM SO HUNGRY RIGHT NOW.
    That looks fucking delicious.
     
  4. elvis

    elvis Old school old fool

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    Will make. Thanks for sharing. This looks amazing.
     
  5. OP
    OP
    death

    death Member

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    Its a bit rich but make sure to soak up your eggplant well and its not too bad.

    I use a small amount on the pasta really its good for like 8-10 pasta portions.
    I froze half of it for later.
     
  6. slate37

    slate37 Member

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    Looks great, thanks death. We've got a lot of eggplant and tomatos ripening now in our garden, so have been looking for good recipes. I might try just grilling the eggplant instead to reduce the oiliness a bit.

    :thumbup::thumbup:
     

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