This was actually pretty tasty and was something different too. The anchovies in the recipe really brought out the flavour. It was more like an eggplant lasagna rather than a parmigiana! I added on top a few sliced black olives and a sprinkling of crumber fetta cheese....*Taken from Karen Martini's 'Where The Heart Is'*
Ingredients
2 large eggplants (I used 1)
3/4 cup (110g) plain flour
3 eggs, lightly beaten with 3 tbs water
2 cups fine breadcrumbs
350ml olive oil, for frying
100ml extra virgin olive oil
4 cups (1 litre) tomato passata (I used 500ml)
1 cup (80g) grated Parmesan
200g mascarpone
4 anchovy fillets, finely chopped
10 slices fontina* cheese
4 sprigs oregano (I used dried)
2 sprigs basil, leaves picked
salt flakes and freshly ground pepper
Method
Cut eggplants length ways into 1/2 cm-thick slices. Dust eggplant with flour, then dip into egg was then breadcrumbs. Heat olive oil in a large heavy-based frying pan over medium heat. Fry eggplant slices for 1-2 minutes on each side until golden. Drain on kitchen paper.
Ingredients
2 large eggplants (I used 1)
3/4 cup (110g) plain flour
3 eggs, lightly beaten with 3 tbs water
2 cups fine breadcrumbs
350ml olive oil, for frying
100ml extra virgin olive oil
4 cups (1 litre) tomato passata (I used 500ml)
1 cup (80g) grated Parmesan
200g mascarpone
4 anchovy fillets, finely chopped
10 slices fontina* cheese
4 sprigs oregano (I used dried)
2 sprigs basil, leaves picked
salt flakes and freshly ground pepper
Method
Cut eggplants length ways into 1/2 cm-thick slices. Dust eggplant with flour, then dip into egg was then breadcrumbs. Heat olive oil in a large heavy-based frying pan over medium heat. Fry eggplant slices for 1-2 minutes on each side until golden. Drain on kitchen paper.
Preheat the oven to 170C. Place 2 tbs of the extra virgin olive oil in a large ovenproof dish and swirl to cover base. Spread about a third of the tomato passata in base of dish. Sprinkle with 3 tablespoons Parmesan. Place marscarpone, anchovies and remaining Parmesan in a small bowl and stir to combine.
Place one layer of eggplant slices over the base of the dish. Spoon another third of the tomato passata over eggplant, top with a layer of fontina and spoon over a few dollops of mascarpone mixture. Sprinkle with half the oregano and basil. Repeat layers, seasoning each layer. Finish with cheese and herbs. Drizzle with remaining extra virgin olive oil and cover with foil/
Bake for 25 minutes. Remove foil and bake for a further 15 minutes or until golden.
Serves 6
*Fontina is a semi-soft cow's milk cheese with a sweet delicate flavour. (I looked high and low for this cheese and was unsuccessful in finding it. Instead I used what I had in the fridge - some lovely cheddar cheese and a bit of fetta)
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