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Spicy Pesto Eggplant Parmigiana

Servings: 8
Author: Lovoni

Ingredients

CHUNKY TOMATO SAUCE
  • 2 tablespoons olive oil
  • 2 medium brown onions, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoons crushed red chili peppers chili flakes
  • 3 14oz/398ml cans whole peeled tomatoes
  • pinch sugar
  • pinch salt & freshly ground pepper
EGGPLANT PARMIGIANA
  • 3 medium 28oz/805g eggplants, trimmed
  • 2/3 cup white rice flour
  • 4 eggs, lightly beaten
  • 3 cups cornflake crumbs
  • olive oil
  • 1 cup pesto
  • 1 lb 453g fresh mozzarella, sliced
  • 12 slices provolone cheese
  • 1 1/2 cups finely grated parmesan cheese
  • basil leaves & extra pesto, to serve

Instructions

For the tomato sauce:

  • Heat oil in a large frying pan over medium heat. Add onion & cook about 10 minutes, stirring occasionally until onions are softened. Add garlic & cook 1 to 2 minutes until garlic is softened. Stir in tomato paste & crushed pepper. Add tomatoes & their juice. Break the tomatoes into chunks using a spoon. Add sugar, salt & pepper. Simmer, uncovered 5 to 8 minutes or until sauce is thickened.

For the eggplant:

  • Grease a 9 x 13-inch (22 x 33cm) baking pan. Preheat oven to 350° (180°).
  • Cut eggplant lengthways into 1/4-inch (6mm) thickness.
  • Place rice flour in a shallow dish; season with salt & pepper. Toss the eggplant slices in flour, dip in the egg, cornflake crumbs.
  • Cover bottom of a large frying pan with olive oil & heat over medium heat. Cook eggplant in batches for about 3 minutes each side or until golden brown; transfer cooked eggplant to a wire rack (this helps keep it crisp).
  • Spoon one-third of the tomato sauce into baking dish & spread to cover the bottom. Place a layer of eggplant over sauce. Spread with half the pesto. Arrange one-third of mozzarella, half the provolone slices and one-third of the parmesan over the pesto. Add half the remaining sauce mixture, another layer of eggplant, then remaining pesto, half the mozzarella, remaining provolone & half the parmesan. Spread remaining sauce over cheese layer. Top with remaining eggplant, remaining mozzarella & parmesan. Cook, uncovered for 35 to 40 minutes or until browned & bubbling.
  • Top with basil leaves & extra pesto if desired. Serves 10.