Eggplant Parmigiana

Eggplant Parmigiana


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®

More Recipes

Grilled Green Olive Breads

This is a yeast-free ‘bread’, and the basic recipe idea hails from northern China.

Sheer Khurma

For a vegan option, use soy or rice milk and vegan margarine or for gluten free, simply use gluten f...

BBQ Lemongrass Lamb Leg Salad with Mint Dressing

Juicy lamb perfectly pairs with a tangy dressing and fresh chilli, making this dish worth fighting f...