Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes Ingredients Method 700 g eggplant, sliced (~5 mm thick) Plain flour, for dusting Vegetable oil, for frying 1 L Napoli sauce (tomato passata with garlic, onion, basil & olive oil) 300 g grated Parmesan (Parmigiano Reggiano) 500 g buffalo ricotta 300 g buffalo mozzarella (two balls), cubed or sliced 25 fresh basil leaves, torn Fine breadcrumbs (optional, for topping) Salt and freshly ground black pepper Sweat the eggplant Lightly salt the eggplant slices and place them in a colander or on a rack for 30–60 minutes to draw out moisture and bitterness. Rinse, then pat dry thoroughly. Make the Napoli sauce Sauté garlic and onion in olive oil over low heat until soft. Add passata and basil, then simmer gently until slightly thickened. Season with salt and pepper to taste. Fry the eggplant Dust slices lightly with flour, shake off excess, and fry in hot oil (around 175 °C) until golden on both sides. Drain on paper towels. Assemble the layers Preheat oven to 180 °C (350 °F). In a baking dish, spread a thin layer of Napoli sauce. Layer as follows: fried eggplant, spoonfuls of ricotta, Parmesan, mozzarella, sauce, torn basil (optional breadcrumbs). Repeat twice more or until ingredients are used, arranging slices to ensure coverage. Top and bake Finish with a final layer of sauce, mozzarella, Parmesan, and breadcrumbs if using. Cover loosely with foil and bake for 30 minutes or until bubbling. Remove foil for the last 5 minutes or switch to grill mode to brown the top. Rest and serve Let rest for 10–20 minutes before slicing — this helps it set and hold. Garnish with more basil if desired. Eggplant Parmigiana With Basil Leaves SITCHU MAGAZINE Serves 6
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