Easy Eggplant Parmigiana

Ingredients

4 (about 1.5 kg) eggplants, cut into 1.5 cm slices
1 Tbs red wine
1/4 cup (60mL) olive oil
1 brown onion, thinly sliced
1 red capsicum, seeded, thinly sliced
3 garlic cloves, crushed
2 x 425 g tubs tomato & basil sauce
1 bunch basil leaves, torn
3/4 cup (60 g) finely grated Parmesan
500 g mozzarella, sliced
210 g tub bocconcini, drained, torn
1/4 cup (20 g) Panko breadcrumbs
Basil leaves, extra, to serve

Method

Preheat oven to 220 C. Lightly oil 3 large baking trays. Arrange the eggplant in a single layer over the prepared trays. Spray generously with olive oil and season. Bake for 25-30 minutes or until the eggplant is tender and starting to brown. Drizzle with the vinegar. Set aside to cool.

Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion, stirring occasionally, for 3-5 minutes or until soft. Add the capsicum and garlic and cook, stirring occasionally, for 5 minutes or until capsicum is tender. Add the tomato and basil sauce and bring to a simmer. Cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Season.

Spread 1/4 of the sauce over the base of a 10-cup (2.5 L) capacity baking dish. Layer with a third of the eggplant and sprinkle with a third of the basil and a quarter of the Parmesan. Top with a third of the remaining sauce. Add half the mozzarella slices. Repeat layering with eggplant, basil, Parmesan, sauce and mozzarella. Add the remaining layer of eggplant, sauce and basil. Sprinkle over the bocconcini. Combine the breadcrumbs and remaining parmesan and sprinkle over the top. Spray with oil and season.

Place on a baking tray and bake for 20-25 minutes or until bubbling and golden. Set aside for 10 minutes to cool slightly. Sprinkle with extra basil to serve.

Credits: Coles

Photo Credits: Coles