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?