Name: Colin Fassnidge’s version of an eggplant parmigiana is almost as good as Nonna’s
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: Olive oil, for drizzling; 4–5 medium eggplants, sliced longways (about 5–6 slices per eggplant, not too thin); 4–5 balls of buffalo mozzarella, drained and sliced; 2 bunches basil, leaves picked; Grated parmesan, to garnish; Green salad, to serve; Tomato sauce; 2–3 tablespoons olive oil; 2 brown onions, finely chopped; 6 cloves garlic, finely chopped; 2–3 x 400g cans chopped tomatoes; 1 parmesan rind; Sea salt and cracked black pepper, to season

Colin Fassnidge’s version of an eggplant parmigiana is almost as good as Nonna’s

Nothing beats a home-cooked meal.

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Serves 4

Prep

40M

Cook

40M

Total

1H 20M

An eggplant parmi is a great vegetarian choice when you head to the pub, but it tastes even better when you make it at home yourself. And, Colin Fassnidge’s version may rival that of an old Italian grandma. With buffalo mozzarella and a homemade tomato sauce, this eggplant parmigiana is a surefire winner at the dinner table.

Ingredients

Olive oil, for drizzling

4–5 medium eggplants, sliced longways (about 5–6 slices per eggplant, not too thin)

4–5 balls of buffalo mozzarella, drained and sliced

2 bunches basil, leaves picked

Grated parmesan, to garnish

Green salad, to serve

Tomato sauce

2–3 tablespoons olive oil

2 brown onions, finely chopped

6 cloves garlic, finely chopped

2–3 x 400g cans chopped tomatoes

1 parmesan rind

Sea salt and cracked black pepper, to season

Method

Step 1

Preheat oven to 220°C/200°C fan-forced.

Step 2

To make the tomato sauce, heat the oil in a large saucepan on medium heat. Add onions and garlic. Cook, stirring, for 3–4 minutes, or until tender but not coloured. Add tomatoes and parmesan rind. Simmer on low heat, partially covered, for 30–40 minutes or until the sauce is rich and thick. Season.

Step 3

Line three large oven trays with baking paper. Arrange eggplants in a single layer on the trays. Drizzle with olive oil and season, turning to coat the eggplant slices. Bake in oven for 20 minutes or until golden and tender.

Step 4

Spoon one-third of the tomato sauce over the base of a large ovenproof baking dish. Top with one-third of the eggplant, a third of the basil leaves and a third of the mozzarella. Repeat to make three layers. Scatter with parmesan.

Step 5

Bake for 30–40 minutes or until bubbling and golden. Leave for at least 5–10 minutes before serving.

Step 6

Serve parmigiana with salad.

eggplant parmigiana with melted cheese in rectangular baking dish — (Photography: Con Poulos, Styling: Michele Cranston)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.