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Eggplant Parmesan

This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favourite. Add a glass of vino for a Sicilian-style date night or a scoop of gelato for a kid-friendly Italian night.

Eggplant Parmesan
This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favourite. Add a glass of vino for a Sicilian-style date night or a scoop of gelato for a kid-friendly Italian night.
Ingredients
For eggplant
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • ¼ cup grated fresh Parmigiano-Reggiano cheese
  • 2 medium eggplants, peeled and cut crosswise into 1 cm thick slices
  • Cooking spray
For filling
  • ½ cup torn fresh basil
  • ¼ cup grated fresh Parmigiano-Reggiano cheese
  • ½ teaspoon crushed red pepper
  • 1 ½ teaspoons minced garlic
  • ¼ teaspoon salt
  • 450 g ricotta cheese
  • 1 large egg, lightly beaten
Remaining ingredients
  • 700 g jar premium pasta sauce
  • ¼ teaspoon salt
  • 225 g thinly sliced mozzarella cheese
  • ¾ cup finely grated fontina cheese
Instructions
  1. Preheat oven to 190°C.
  2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and ¼ cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 2 cm apart on baking sheets coated with cooking spray. Bake at 190°C for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
  3. To make filling, combine basil and next 6 ingredients (cheese through to egg).
  4. To assemble, spoon ½ cup pasta sauce in bottom of a 33 x 23 cm glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with salt. Top with about ¾ cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and ¼ cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminium foil coated with cooking spray. Bake at 190°C for 35 minutes. Remove foil; top with remaining third of mozzarella and ¼ cup fontina. Bake for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Notes
Read more about Fontina Cheese
Nutrition Information
Serving size: 10 Calories: 505 Fat: 28g Saturated fat: 16g Unsaturated fat: 10g Carbohydrates: 32g Sugar: 10g Sodium: 1588mg Fiber: 6g Protein: 31g Cholesterol: 143mg
 
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