Eggplant parmigiana with crumble
This is a speedy recipe that can be prepared in 20 to 25 minutes, perfect for a weeknight.
Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
pepper. Fry, in batches, for about 2 minutes each side or until golden brown, add a little extra oil if needed. Set aside and remove pan from heat.
2. While eggplant is cooking, prepare the courgette crumble. Grate courgette into a medium bowl. Add parmesan cheese, panko breadcrumbs and olive oil and season with salt and pepper. Mix to combine and set aside.
3. Mix pizza sauce and spinach together in same pan used for eggplant. Even out with a spoon and sprinkle with chilli flakes (if using). Evenly lay eggplant over sauce and top with slices of mozzarella. Sprinkle over courgette crumble.
4. Grill for 5–8 minutes with oven door closed or until cheese has melted and breadcrumbs are golden brown. Check regularly to avoid burning.
5. Warm bread in oven, below the eggplant parmigiana, for five minutes divide the eggplant parmigiana between plates, scatter over torn basil leaves and serve bread on the side for dipping.
Heat 2 tablespoons olive oil in a medium pot on medium heat.
Cook 1 brown onion, diced and 2 cloves garlic, finely chopped for 3-4 minutes, until soft.
Stir through 1⁄4 cup tomato paste, 1 x 400g can chopped tomatoes and 1 teaspoon sugar.
Simmer, uncovered for 10-12 minutes, stirring occasionally until sauce is thick and jam-like. Season to taste with salt and pepper.
Stir through 1⁄4 cup fresh sliced basil (optional). Store leftovers in an airtight container for up to 3 days.