Eggplant Parmigiana with mozzarella & sautéed cavolo nero

30 MIN
Vegetarian

INGREDIENTS:

Serving amount:
  • 1 mozzarella piece
  • 1 parmesan piece
  • 1 pizza sauce can
  • 2 panini rolls
  • 2 eggplants
  • 1 long red chilli
  • 1 Tuscan kale bunch
  • 2 garlic cloves
  • 1 brown onion *
  • 1 basil bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, salt, pepper, sugar

Allergens: Wheat, gluten, garlic, dairy, onion, yeast

Specialised equipment: Absortbent paper, baking dish

Chef's note: You can prepare this dish a day in advance and then just place in the oven to heat through. 

* Use half of the onion and parmesan provided.


Given the success of our recipe cards, we have decided to change the style of videos to better complement them. Rather than Charlie cooking the entire recipes, he now focuses on the technical and traditional elements of the weekly cuisines. The videos are now shorter, sharper and more informative. Giving you kitchen hacks and skills to ignite your inner chef.

Method:

1. Prepare the eggplant

Preheat the oven to 180C fan forced. Peel and cut the eggplant into 1cm thick slices, sprinkle with a little salt and set aside for 10 minutes while you prepare the other ingredients. Wash the salt off the eggplant slices and pat dry with absorbent paper or a tea towel. 

2. Prepare the ingredients

Wash the vegetables. Thinly slice the garlic and onion. Pick the basil leaves, reserve the stems. Strip the kale leaves from the stems and thinly slice. Thinly slice the chilli into rounds. Coarsely grate the mozzarella. Finely grate the parmesan.

3. Fry the eggplant

Heat a generous splash of oil in a frying pan over high heat. Cook the eggplant, in batches, for 5-10 minutes or until golden brown on both sides and tender all the way through. You may need to add more oil between batches. Keep the frying pan to cook the kale. 

4. Make the tomato sauce

Meanwhile, heat a splash of oil in a saucepan over medium-low heat. Add the onion and half of the garlic and cook, stirring, for 2 minutes or until softened. Add the tomato polpa and the basil stems. Cook for 5 minutes or until thickened slightly. Remove the basil stems. Stir in the basil leaves. Season with salt, pepper and a pinch of sugar.

5. Assemble and bake

Spoon a small amount of the tomato sauce on the base of a baking dish. Top with a layer of eggplant then a small amount of sauce and a sprinkle of mozzarella. Reserve half of the sauce and mozzarella for the final layer. Repeat until all eggplant slices have been used. Bake in the oven for 8 minutes or until cheese melts and is golden.

6. Cook the Tuscan kale

Meanwhile, heat a splash of oil in the reserved frying pan over medium heat. Add the kale leaves, chilli to taste and the remaining garlic. Cook for 5 minutes or until just softened. Remove from the pan. Sprinkle half of the parmesan over the kale before serving.

7. Heat the bread

Place the bread in the oven for the final 2 minutes of cooking time to warm through. Cut bread in half before serving. 

8. To serve

Sprinkle the remaining parmesan over the eggplant parmigiana, serve with the Tuscan kale and the warm bread.