Stacked Eggplant
Eggplant parmy energy without the crumbing marathon - soft roasted eggplant in bubbling tomato sauce under a crunchy panko lid, with golden pan gnocchi.
Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes
INGREDIENTS
2 eggplants
2 teaspoons sea salt flakes
2 tablespoons extra virgin olive oil, divided
260g tomato passata
1 x 400g tin cherry tomatoes
3 garlic cloves, crushed
1 brown onion, peeled and sliced
100g buffalo mozzarella cheese in water, sliced
100g mozzarella cheese, sliced
500g frozen potato gnocchi
1 tablespoon dried oregano
1 tablespoon finely grated lemon zest
3/4 cup (45g) panko breadcrumbs
1/4 cup (25g) grated parmesan cheese
1 tablespoon extra virgin olive oil, extra
chilli, if desired (optional)
METHOD
Preheat the oven to 200C fan-forced.
Slice the eggplants in half lengthways and score with slits 1cm apart diagonally across the face. Season with half of the salt.
Brush a baking dish with half of the olive oil and place the eggplants cut-side down onto the dish.
Bake for 15 minutes, until the skin has begun to wrinkle and the flesh is soft.
Meanwhile, combine the passata, cherry tomatoes, 200ml water, half of the garlic and all the remaining salt in a bowl.
Heat the extra oil over medium-high heat in a large non-stick frying pan with a lid. Place the frozen gnocchi in a single layer into the pan. Add 2 tablespoons of water and cover. Cook for 10 minutes, until golden brown on the outside and fluffy on the inside.
Remove the eggplants from the dish and set aside.
Brush the remaining oil into the dish then place the sliced onion around the dish. Top with the passata tomato mixture then nestle the eggplants back in, this time cut-side up.
Return to the oven for 15 minutes, until the tomatoes begin to bubble around the edges.
In a separate bowl, combine the panko breadcrumbs, grated parmesan, remaining garlic, oregano and lemon zest. Set aside.
Remove the dish from the oven. Sprinkle the eggplants evenly with the panko crumb mixture and top with the sliced cheeses, alternating between fresh and dried ingredients.
Scoop a spoonful of the tomato mixture up onto the cheese, then return the dish to the oven for 10 minutes, until golden and bubbling.
Serve the cheesy eggplants with a spoonful of gnocchi and plenty of sauce scooped from the tray.
First published in my book Every Night Of the Week VEG, August 2023.
HINTS
The scoring is what lets the salt and heat right into the flesh - don't skip it or the eggplant sulks.
The lidded-pan frozen gnocchi trick (no boiling, just a splash of water) is a life skill that outlives this recipe.
The two mozzarellas are a team: buffalo brings the ooze, standard brings the structure - and any leftovers make tomorrow's parmy sandwich.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 9850kJ (2355 calories)
Protein: 65g
Fat: 95g
Saturated fat: 32g
Carbohydrates: 245g
Sugars: 30g
Fibre: 20g
Sodium: 4900mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.