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Eggplant Parmesan

Eggplant parmesan is a great option for a quick and easy dinner.

Prep Time: 20M

Cooking Time: 20M

Serves: Serves 8


  • 6 tbsp olive oil
  • 8 garlic cloves, finely sliced
  • 2 × 28oz (800g) cans diced tomatoes
  • 2 tbsp tomato paste or purée
  • 2 tsp dried oregano
  • 1 tsp fresh thyme leaves
  • sea salt and freshly ground black pepper
  • 3 eggplants, cut into 1/2in (1cm) slices
  • 10oz (300g) Parmesan, grated
  • 14oz (400g) mozzarella, torn into pieces
Eggplant Parmesan photo

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  1. Heat 4 tbsp of the oil in a large heavy-based saucepan over low heat, add the garlic, and cook for 30 seconds. Add the chopped tomatoes, tomato paste, oregano, and thyme and bring gently to a boil. Season with salt and pepper, then remove from the heat.
  2. Put the eggplant slices in a bowl and brush with the rest of the oil. Heat a nonstick frying pan over medium heat, then cook in batches for 3 minutes on each side until golden brown. When each piece is done, remove with a slotted spoon and set aside.
  3. Pour a 1/2in (1cm) layer of tomato sauce in the bottom of a large freezer-proof baking pan (or 2 medium-sized ones) and cover with eggplant slices. Sprinkle with a handful of Parmesan, then repeat the process until all of the ingredients are used up (you should get 3-4 layers), making sure there is a 1/2in (1cm) layer of tomato sauce on top. Cover with the mozzarella.
  4. Let cool completely, then double-wrap with plastic wrap and freeze for up to 3 months. To serve, defrost overnight in the refrigerator, then reheat in an oven preheated to 350°F (180°C) for 25 minutes or until browned on top and piping hot in the center. Serve with a crisp green salad.
  • Put an extra layer of torn mozzarella pieces in the middle of each baking pan.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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