Eggplant Parmigiana

Ardmona is a brand synonymous with terrific tomatoes and this year marks their 90th year.

To celebrate this massive milestone Karen Martini has created some tantalising tomato dishes using Ardmona’s range of products. These dishes are all simple enough for everyday use and guaranteed to tempt your tastebuds.

One of the Ardmona recipes that sounded tasty and tempting was this Eggplant Parmigiana.

Eggplant Parmigiana

Serves 6

Prep time: 25 minutes
Cook time: 35 minutes

Here’s what you need:

2 large eggplants, semi peeled for a striped effect.
¾ cup plain flour
2 eggs, lightly beaten
2 cups fine breadcrumbs
350mls olive oil for frying
4 anchovy fillets, chopped finely
250gms mascarpone cheese
100mls of double cream
1 x 410g tin Ardmona® puree
1 x 400g tin Ardmona® crushed tomatoes
100mls extra virgin olive oil
1 cup grated parmesan cheese
4 sprigs fresh oregano – leaves
2 sprigs fresh basil – leaves torn
15 slices fontina or mozzarella cheese
Salt and fresh black pepper

Here’s what you have to do:

Pre heat oven 170ºc.

Slice eggplant lengths ways, ½ cm wide. Place eggs, flour and breadcrumbs in 3 separate bowls. Lightly dust eggplant slices with flour, dip in egg and coat with breadcrumbs. Heat a fry pan with 200mls oil over medium heat. Fry the eggplant until golden for 3 – 4 minutes. Drain on absorbent paper.

In a separate bowl, mix cream, mascarpone, anchovies and half the parmesan.

In a baking dish approximately 33cm round, cover the bottom with a little tomato puree and crushed tomatoes. Add a touch of oil and a sprinkle of parmesan. Place a single layer of eggplant on the bottom of the dish. Cover with more puree. Then layer slices of fontina cheese, a few dollops of anchovy cream and scatter some fresh herbs.

Repeat the layers until all ingredients are used. Finish with a layer of fontina, cream mixture and herbs. Drizzle with oil. Season to taste.

Cover with foil and bake 20 minutes. Uncover, increase oven temperature to 220°c, bake a further 15 minutes.

Serve straight from the oven with a green salad.

For more exciting Ardmona recipes by Karen Martini please head over to:

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