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“Mini” Eggplant Parmigiana From A Gondola on the Murray, Stefano De Pieri
Ingredients
- Slices of eggplant from firm and ripe fruit 1 cm thick
- Olive oil for frying
- Salt
- Parmesan cheese, grated
- A leaf of basil per slice of eggplant
- Shredded mozzarella
- Tomato sauce
- 4 tablespoons olive oil
- 2 cloves garlic, whole
- 1 x 400g can Roma tomatoes
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Directions
- Fry the eggplant slices in plenty of oil till they brown. Drain on paper towels.
- To make the tomato sauce, heat a skillet, add the oil (which should be hot almost immediately) and fry the garlic. Remove and discard the garlic. Add tomatoes after crushing them with a fork and cook for 20 minutes. The sauce needs to be thick. You may need to add some tomato paste. This will make enough sauce for at least 30 slices.
- Preheat oven to 180°C (350°F).
- Place the eggplant slices on a baking dish, preferably a flat one without high sides. Top with some tomato sauce, not too much or the slice will be wet. Cover with shredded mozzarella, but not too much as it will flood the slice and harden into a pool of cheese. Sprinkle some salt and parmesan on each slice. Place a leaf of basil on each as well.
- Bake for 10-15 minutes or until the mozzarella has a tinge of brown. Tilt the baking tray on one side to remove any oil that has oozed out during the cooking.
- Serve hot or cold.
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