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Eggplant parmigiana

A specially delicious dish for the first day of a new year!

In my experience, melanzane alla parmigiana or Eggplant Parmesan is a misnomer – this dish has more mozzarella than parmesan. However, you can sprinkle some parmesan between the layers along with the mozzarella – it tastes wonderful.

Here’s a recipe in pictures! Hover over the pictures to see each step.

Some extra notes:

  • Your oven should be around 160C and it’ll take a half-hour or so to bake to golden brown.
  • I precook my eggplant in a pan with olive oil – it takes lots of oil! – but they can also be barbecued.
  • My tomato sauce is made with onion and basil and passata. I adjust it for salt and acidity/sweetness before I use it in the parmigiana.

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