Eggplant Parmigiano

Serves 4-6

It is important eggplants, also known as aubergine, are allowed to completely ripen before harvest. They are a member of the nightshade family along with tomatoes, pepper and potatoes. In their unripe form they contain poisonous alkaloids - ever heard of the deadly nightshade? This is why we are advised not to eat green potatoes, the same goes for tomatoes and eggplants. Eggplants contain proanthocyanidins, powerful antioxidants which give eggplants their rich purple colour.

Prep time: 20 minutes
Cook time: 25-30 minutes
  • 2 medium eggplants
  • Salt and pepper
  • 8 tablespoons extra-virgin olive oil
  • 3 garlic gloves, chopped
  • 2 x 400 g cans tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh basil
  • Approx. 1 cup grated mozzarella or edam cheese
  • Generous handful grated parmesan cheese

Cut the eggplant lengthways into 1 cm strips. Season with salt and pepper. Heat half the olive oil in a frying-pan and fry eggplant in batches until golden on both sides. Arrange in layers in an oiled baking dish.

Heat the remaining oil in the pan. Add the garlic and cook briefly until soft but not coloured. Add the tomatoes and herbs. Cook for 10-15 minutes until thickened and saucy. Season to taste. Alternatively make a batch of Red Tomato Sauce.

Spoon the tomato sauce over the eggplant layers and sprinkle over the cheeses. Bake at 200°C for 20-25 minutes until the eggplant is tender and the cheese golden.