By Dinah Crowe :: G-Fresh
Featured on episode 8 of Adelady on Channel 9, Adelaide…
Dinah’s Eggplant Parmigiana!
3 eggplants, sliced ½ cm thickness
2C plain flour
1 bunch fresh oregano, finely chopped
1 bunch basil, finely chopped
1 bunch lemon thyme, finely chopped
3T G-Fresh Herb and Garlic Seasoning
2T minced garlic
4 eggs, whisked
2 bottles tomato passata
3 buffalo mozzarella balls
2C shredded mozzarella
2C finely grated pecorino
Place sliced eggplant in a large bowl and thoroughly salt eggplants with plain salt. Set aside for half an hour. Rinse in cold water and set aside in strainer.
In a separate large bowl, place flour, chopped herbs, G-Fresh Seasoning.
In another bowl you have your whisked eggs. Set up 2 trays lined with baking paper.
Coat a slice of eggplant in flour mix, then dip into egg mix then place on baking tray. Repeat until all done. Disperse minced garlic over the slices of eggplant then bake in moderate oven for 20mins.
To assemble – pour a small layer of passata in the bottom of your deep baking dish. Place a layer of eggplant, then some torn buffalo mozzarella, some shredded mozzarella and some pecorino. Repeat 3 layers. On the top layer place some passata, the rest of the cheeses. Cover with baking paper then alfoil and bake in moderate oven for 1 hour.
Take the cover off, then place back in the oven for another 20mins until golden and bubbling. Remove from oven. It is easiest to slice if you allow to set and rest for 30mins before slicing. Serve with a fresh rocket salad and crusty bread.