For a vegan option, use soy or rice milk and vegan margarine or for gluten free, simply use gluten f...
2 large eggplants, semi peeled for a striped effect
¾ cup plain flour
2 eggs, lightly beaten
2 cups fine breadcrumbs
350ml olive oil for frying
4 anchovy fillets, chopped finely
250g mascarpone cheese
100ml double cream
1 x 410g tin Ardmona® puree
1 x 400g tin Ardmona® crushed tomatoes
100ml 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 & fresh black pepper
Preheat oven to 170ºC.
Slice eggplant lengthways, ½cm wide. Place eggs, flour and breadcrumbs in three separate bowls. Lightly dust eggplant slices with flour, dip in egg and coat with breadcrumbs. Heat a frypan with 200ml oil over medium heat. Fry the eggplant for 3-4 minutes until golden. 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, and bake for a further 15 minutes.
Serve straight from the oven with a green salad.
Credits: Karen Martini for Ardmona®