Eggplant Parmigiana

Serves 4 – 6

This is a marvellous dish for a party, although it is sometimes hard to serve and cut through the aubergine slices and the melted mozzarella is always very drippy.  So, for a more attractive presentation, I often make individual pots and serve them with some wok-tossed green vegetables on the side.  I also like to add a dollop of my Broccoli and Pine Nut pesto, which is also featured in the YouTube series and the recipe is on the website.  Once you have made the Napoli sauce and roasted the aubergines, this is simply a matter of constructing it all together.  This also freezes well.

Pre-heat the oven to 190℃.
Make the Napoli sauce as per my recipe.
Oven roast the aubergines as per my recipe. Grate the Parmigiano Regianno.
When ready to bake, arrange a layer of the eggplants / aubergines in an attractive ovenproof dish or into medium-sized individual serving dishes. Cover with a layer of the Napoli sauce; tear one of the Buffalo mozzarellas and spread evenly over the sauce, along with some grated Parmigiano Reggiano. Repeat these layers finishing with a layer of the cream and Parmigiano Regianno.
Season with some freshly cracked black pepper and bake until the top is golden about 30 – 40 minutes.
Serve the dish on your plate with green vegetables or a green salad and the broccoli pesto.
This eggplant parmigiana freezes well for up to a month.  You could make a few individual dishes and freeze for those nights when you would like a rest from cooking.