Eggplant parmigiana

Eggplant parmigiana

By
From
Margaret Fulton Favourites
Serves
4-6
Photographer
Tanya Zouev and Armelle Habib

When I was a young mother in the 1950s I lived in a little cottage on the Hawkesbury River with my sister Jean and her author husband. Jean was a great gardener and grew Mediterranean vegetables such as eggplant and capsicum. She was one of the first people to grow basil in Australia. Naturally we were always looking for new and different ways to cook these novel vegetables — in those days only sold by a few Italian or Greek greengrocers. One of my favourite ways of cooking eggplant is to layer the cooked slices with tomato sauce and cheese. My granddaughter Louise often simplifies this dish by making individual portions, topping the fried eggplant slices with sliced tomato and mozzarella cheese, sprinkling it with parmesan and popping it under a hot griller until the cheese melts.

Ingredients

Method

Tags:
Margaret
Fulton
Favourites
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