Eggplant (Aubergine) Almost Parmigiano

"This is based on an Iain Hewitson recipe and it is a nice change from veal parmigiano. Prep time takes in 15 minutes resting time."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 200dC.
  • Heat oil in a large pan until almost smoking and cook eggplant in 3 or 4 lots until golden on both sides.
  • Drain well in kitchen towel.
  • On a lightly oiled baking tray, reform the eggplants into a stack, putting a little pesto, tomato puree& cheese between the slices.
  • Rest for 15 minutes to develop the flavours and then put in the oven for 15 minutes.
  • Place eggplant on 4 plates, sprinkle with oil and balsamic and garnish with basil.
  • If you want to make it really fancy put some pesto and tomato purée in a couple of squeeze bottles and make an attractive pattern on the plate with a little of each.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was incredibly good and amazingly easy. Bet it didn't take 20 minutes to slice and put together. I didn't use any time to drain the unpeeled eggplant. I didn't use any oil, just cooking spray and forgot to add the balsamic. The Recipe #72684 that I keep in the freezer added plenty of oil to the finished dish. By the time our unexpected job was done the parmigiano was room temperature and positively delicious. I used Recipe #38125 that I also keep in the freezer. A 27* recipe, Latchy.
     
  2. For flavour, this was a five star recipe - rich and delicious! It was also quite easy to put together although I would say half an hour prep time is pushing it - I took a fair bit longer, and I was stepping on the gas. I did salt the eggplant slices and press them before proceeding. I would have liked to have more precise quantities for the ingredients. I also used only the two smallest eggplants I could buy and still got 4 generous servings - but different varieties of eggplant do vary quite a bit in size. I ended up using about 450g of skim milk mozzerella, 150ml of pesto and and 300ml of tomato sauce. I don't know how much olive oil I used; a lot I am afraid - maybe 150ml. Although a lot of oil also came out of the dish to be discarded, so it wasn't as oily as it might first appear. Maybe I'm just rationalizing, because I certainly intend to make this again - it was really yummy! Thanks, Latchy!
     
Advertisement

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes