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®