Eggplant Parmigiana

WHAT YOU NEED:

1 large (or two small) eggplants
1 x 400g tin diced (or pureed) tomatoes
1/4 onion, diced
1 garlic clove, minced
10-15cm stick of celery (leave whole)
1/2 TBS chopped parsley
3-4 basil leaves, chopped
Grated mozzarella cheese (tasty cheese would also be okay)
Parmesan cheese to sprinkle
Extra virgin olive oil 
Salt + pepper

WHAT YOU DO:

1. Over medium heat, drizzle around two tablespoon of olive oil into a saucepan and add in the onion, garlic, parsley, celery, basil and tinned tomatoes. Season with salt and pepper, bring to the boil and then allow to simmer for at least 30 minutes.  
2. Slice the eggplant into 1cm thick slices.  This can be done either lengthways or cut into rounds
3. Heat a fry pan over medium-high heat and grill the eggplant on both sides.  While it's not essential, I like to brush some olive oil on the eggplant while grilling.  Set aside once grilled.
4. When you're ready to assemble the parmigiana, remove the celery stick from the tomato sauce and using a stick blender, blitz the sauce until smooth
5. Turn the oven on and heat to 180C
6. Coat the base of a medium sized baking dish/tray with a little olive oil. Arrange a layer of grilled eggplant to cover the base, spoon over some of the tomato sauce and top with a light sprinkle of mozzarella.  Repeat the process again. Be sure to leave enough sauce to apply a thin coating over your final layer of eggplant
7. Bake for 20-30 minutes
8. Remove from oven, sprinkle over a little parmesan cheese and allow to rest for 10 minutes before serving

Jenelle Croatto APD