You can guarantee a family hit with this mouth-watering vegetarian dish. Dan and Steph’s Eggplant Parmigiana (RECIPE BELOW) has delicious layers of eggplant, tomato sauce and gooey mozzarella.
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Dan & Steph’s Eggplant Parmigiana
Prep 20 mins (+ 5 mins resting time)
Cooking 30 mins
1 cup (150g) plain flour
4 eggs, lightly whisked
4 large eggplants, sliced 1cm thick
2 cups (500ml) sunflower oil
500g tomato and basil pasta sauce
250g mozzarella, thinly sliced
1 small handful basil, torn
100g finely grated parmesan
Garden salad, to serve
1. Preheat oven to 180°C. Place the flour in a bowl. Place the egg in a separate bowl. Dip the eggplant in the flour and turn to lightly coat, shaking off excess. Dip the floured eggplant slices in the egg and transfer to a plate.
2. Heat 2 frying pans over medium-high heat. Divide the oil equally between the pans. Shallow-fry the eggplant in the hot oil until brown on both sides. Transfer the cooked eggplant to a plate lined with kitchen paper. Season.
3. Spread the bases of 2 ovenproof dishes with half the pasta sauce. Place a layer of eggplant slices on top of the tomato sauce. Cover the eggplant with slices of mozzarella and half the basil. Place another layer of eggplant on top. Top with remaining basil and pasta sauce. Sprinkle with the parmesan. Bake for 20 mins or until golden brown.
4. Allow the eggplant parmigiana to rest for 5 mins before serving with a garden salad.
Want more dinner recipes? Check out our ‘Family-friendy pasta’’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuKy7q9l_CzBWb_V7afGmxJa, which includes:
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