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Eggplant Parmigiana

  • Course: Main Course
  • Skill Level: Moderate
Eggplant Parmigiana
    Hearty and filling Italian dish with eggplants, tomato sauce & melted cheese.


    • 2 Tbsp vegetable oil
    • 2 Garlic cloves, peeled and crushed
    • 2 x 400g Cans Al Wadi Al Akhdar chopped tomatoes
    • 10 Basil leaves, chopped
    • 1 Tsp dried oregano
    • ½ Tsp cinnamon
    • Sea Salt & Pepper, to taste
    • 3 Large eggplants, stalks removed and sliced lengthways about 1cm thick.
    • 2 Packs Al Wadi Al Akhdar Mozzarella slices
    • ¼ Cup Parmesan, grated

    Step 1

    Pre-heat oven to 190°C/375°F/gas 5. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and simmer for 10-15 minutes until thickened. Stir in the basil, oregano, cinnamon sea salt and pepper.

    Step 2

    Layer the eggplants on a baking sheet and grill in the oven until soft. Alternatively you can barbecue the eggplants on both sides until charred (you could also do this in a griddle pan).

    Step 3

    In the bottom of an ovenproof dish, spoon some of the tomato sauce and sprinkle with oregano. Place a single layer of eggplant and mozzarella. Repeat these layers, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan.

    Step 4

    Place the dish in the oven and bake for half an hour or until bubbling and golden.

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