Eggplant Parmigiana

  • 1.25 kg ripe tomatoes
  • ¼ cup olive oil
  • ¼ cup ginger, grated
  • 1 teaspoon salt
  • 1 kg eggplants
  • oil, for shallow frying
  • 250 g bocconcini, sliced
  • 185 g Cheddar cheese, finely grated
  • 1 cup basil leaves roughly torn
  • ½ cup freshly grated Parmesan

Method:

  1. Score across in the base of each tomato. Cover with boiling water and leave for about 2 minutes. Drain the tomatoes and allow them to cool. Peel the skin in a downwards motion away from the cross. and discard the skin. To remove the seeds, cut the tomatoes in haof horizontally and use a spoon to scoop them out. Chop the tomatoes roughly.
  2. Heat the oil in a large frying pan; add the ginger and salt. Cook over moderate heat until the ginger flavours the oil. Add the tomato and simmer for 15 minutes.
  3. Preheat the oven to moderately hot 200℃. Slice the eggplants very thinly and shallow fry in oil in batches for 3-4 minutes, or until golden brown.
    Drain on paper towels.
  4. Place one third of the egplant slices over the base of a 7 cup (1.75 litre) ovenproof dish. Top with half of the bocconcini and Cheddar. Repeat the layers, finishing with a layer of eggplant slices.
  5. Pour the tomato sauce over the eggplant. Scatter the basil leaves over the top. Sprinkle with the Parmesan and bake for 40 minutes.
    Drain off any excess oil before servving.

[Note] Eggplants tend to absorb a lot of oil during shallow-frying. Alternatively, lightly brush the eggplant with oil and grill until golden brown on both sides.