Eggplant Parmigiana

Serves 6

Prep time: 25 minutes

Cook time: 35 minutes


2 large eggplants, semi peeled for a striped effect

¾ cup plain flour

2 eggs, lightly beaten

2 cups fine breadcrumbs

350mls olive oil for frying

4 anchovy fillets, chopped finely

250gms mascarpone cheese

100mls of double cream

1 x 410g tin Ardmona® puree

1 x 400g tin Ardmona® crushed tomatoes

100mls 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 and fresh black pepper


Pre heat oven 170ºc.

Slice eggplant lengths ways, ½ cm wide. Place eggs, flour and breadcrumbs in 3 separate bowls. Lightly dust eggplant slices with flour, dip in egg and coat with breadcrumbs. Heat a fry pan with 200mls oil over medium heat. Fry the eggplant until golden for 3 – 4 minutes. 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, bake a further 15 minutes.

Serve straight from the oven with a green salad.

What’s your favourite weeknight dinner?