Eggplant Parmigiana

Eggplant Parmigiana

We made this recipe in conjunction with World Cheese Lovers' Day! If you love cheese and looking for a Medella twist, read on!

What you'll need:

Tomato sauce:

  • 1/4 cup Medella Coconut Cooking Oil
  • 5 rougly chopped garlic cloves
  • 1 red onion, finely chopped
  • 1 litre of whole peeled tomatoes, blended
  • Pinch of red pepper flakes
  • Sea salt
  • Freshly ground black pepper
  • Handful of basil leaves

Eggplant Parmigiana

  • 3 tbsp Medella Coconut Cooking Oil (to deep-fry eggplant)
  • 2 cups all-purpose flour
  • Sea salt
  • Freshly ground black pepper
  • 6 medium eggs plants, sliced 1/4 inch thick
  • 700g freshly grated mozzarella cheese
  • 450g of freshly grated Parmigiano-Reggiano (or parmesan cheese)
  • 2 cups basil leaves
  • Extra virgin olive oil for drizzling

What to do:

  1. Tomato sauce: Heat oil and add garlic and onions. Sautee until tender, about 5 minutes. Add tomatoes, red pepper flakes and season to taste. Let simmer for 20 minutes. Tear basil leaves and stir into sauce at the end of simmering
  2. Eggplant parmigiana: Pour 2 inches of Medella Coconut Cooking Oil into a high-sided pot or skillet and heat to 180°C
  3. Meanwhile, pour flour into a wide casserole dish. Whisk in salt and black pepper. Dip the sliced eggplant in the flour and fry in hot oil in batches until browned. Line on paper towels to remove excess oil. Let cool.
  4. Preheat oven to 200°C. Layer eggplants in over-proof trays as follows: few slices of deep-fried eggplant, spoonfuls of tomato sauce, a handful of mozzarella, a spoonful of Parmesan, a few leaves of basil. Repeat for 2 to 3 layers. Bake until bubbly and golden on top. 25-30 minutes.
  5. Garnish with basils and parmesan cheese and serve.

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