Gluten Free · Main Meals · Recipes

Eggplant Parmigiana 


I made this for our my family on my last night in Australia on Monday. I am trying to encourage my family to eat less meat and more veg. My dad requested a lasagne, so this came to mind. It ended up being totally devoured and I didn’t hear any complaints! 

Equipment required 

Shallow large bowl for the egg wash

Plate for crumbing 

Stick blender 

Small saucepan 

Large fry pan 

Large baking tray

Shopping list serves 5-6 adults 

2 large eggplants (aubergine) 

2 large eggs

1 splash of whole milk 

1 cup of GF breadcrumbs, I used rice 

1 tsp dried oregano 

1 tsp garlic granules 

400g tin of diced tomatoes 

2 small or 1 medium carrot

1 large courgette 

1 large brown onion 

1 red chilli, deseeded 

2 cloves of garlic 

400 ml vege stock 

Small handful fresh basil

1 handful of grated Parmesan  

Seasoning 

Oil for frying (I used cold pressed rapeseed) 

Method to the madness 

Roughly dice the onion and gently sautée in a small amount of oil in the saucepan. Dice the chilli and garlic and add to the onion once the it is nearly translucent. Sautée for another 2 minutes and then add the tomatoes and vege stock, turn to a medium heat and leave it to simmer. 

Finely grate the carrot and courgette leaving them separate. Add the grated carrot to the tomato sauce.

Turn the sauce down to a gentle simmer and let it simmer for a minimum of 30 minutes while you crumb the eggplant. You can leave it to simmer for much longer to intensify the flavours.

Slice the eggplants into even rings, you could also use a mandolin if you have one. My rings were about 1.5cm thick. You could skip the crumbing explained below to make it even more low carb and simply fry off in oil. It will be more of a sloppy dish but still perfectly yummy. The option is yours! 

Whisk the egg and milk together and place it in the shallow bowl.

Mix the crumbs with the oregano and garlic granules and place onto the plate for crumbing.

Crumb the slices of eggplant one by one until all crumbed, shallow fry the eggplant in batches on a medium high heat with a good splash of oil, until lightly golden on each side and set aside. 

Once the sauce is removed from the heat blend it with a stick blender until it is relatively smooth, it doesn’t have to be perfect. Add in the grated courgette and stir through. Taste for seasoning 

Preheat the oven to 180C fan 

Place a thin layer of the sauce on the base of the baking dish, place the sliced eggplant on top, then more tomato sauce and some fresh torn basil leaves. Repeat the process to fill the dish and end with tomato sauce and basil.

Top the dish with grated Parmesan and place in the oven for around 20 minutes or until golden and bubbling. 

Serve along side a simple green salad, I served mine with massaged kale. 

ENJOY!  

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