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Galbani Mozzarella & Eggplant Parmigiana

Galbani Mozzarella & Eggplant Parmigiana Recipe by Galbani Cheese Australia

Ingredients

  • 3 x 120g of Galbani Fresh Mozzarella, sliced
  • 2-3 large eggplants
  • 1L tomato sauce or passata
  • 1/2 onion, chopped
  • 300g of grated parmesan
  • Handful fresh basil leaves (to taste)
  • Salt and freshly ground black pepper
  • Extra virgin olive oil

Preparation Instructions

  1. Cut the eggplant into slices about 3-4 mm thick.
  2. Fry the eggplant in plenty of oil then drain on a kitchen towel. Add salt to further drain any moisture.
  3. Fry the chopped onion in a little oil, add the tomato sauce and a couple of leaves of basil.
  4. Bring the tomato sauce mixture to the boil, reduce heat, add a pinch of salt and cook for a further 10 minutes until the sauce has thickened.
  5. In a baking dish, pour over 2 large spoonfuls of the tomato sauce and arrange a first layer of eggplant.
  6. Cover each eggplant slice with a slice of Galbani Fresh Mozzarella , a little grated parmesan and a little ground black pepper.
  7. Cover with further eggplant slices and repeat the process, finishing with a layer of tomato sauce.
  8. Generously sprinkle with parmesan and bake in the oven at 200°C for 30 – 40 minutes.
  9. Allow to cool a little before serving.
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