Best Eggplant Parmigiana Recipe
Delicious Eggplant Parmigiana using Ardmona tomatoes and mascarpone cheese. Layers of breaded eggplant, creamy filling, and melted cheese baked to perfection. Perfect for a special dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spc.com.au.
Cooking tools:
- Baking dish
- Skillet
- Can opener
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Aluminum foil
- Paper towel
- Spoon
- Oven
- Stove
Ingredients
- 2 large eggplants, semi peeled for a striped effect.
- ¾ cup plain flour
- 2 eggs, lightly beaten
- 2 cups fine breadcrumbs
- 350mls olive oil for frying
- 4 anchovy fillets, chopped finely
- 250gms mascarpone cheese
- 100mls of double cream
- 1 x 410g tomato puree
- 1 x 400g tin Ardmona crushed tomatoes
- 100mls extra virgin olive oil
- 1 cup grated parmesan cheese
- 4 sprigs fresh oregano – leaves
- 2 sprigs fresh basil – leaves torn
- 15 slices fontina or mozzarella cheese
- salt and fresh black pepper
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