Eggplant parmigiana

Ingredients (serves 8)

• • 4 red capsicums

  • 3 large (about 1.5kg) eggplants

  • 150g grated parmesan, plus extra to serve

  • 1 cup (about 4 slices of bread) fresh white breadcrumbs

  • 1 carrot, peeled

  • 1 onion, peeled

  • 1 celery stick

  • 4 tbs olive oil, plus extra to drizzle

  • 2 garlic cloves, crushed

  • 1L tomato passata

  • 1 cup torn fresh basil leaves

  • 400g mozzarella or bocconcini, sliced

Method

• 1. Preheat the barbecue

  2. Slice up eggplants and capsicums and lay the on the barbecue. Chargrill both - the eggplant till it is marked and soft and the capsicum until it is charred so the skin can be easily removed.  Remove the capsicum skins after allowing it to sweat a little.

  3. Combine parmesan and breadcrumbs in a bowl and set aside.

  4. Place carrot, onion and celery in a food processor and process until very finely chopped. Heat 2 tablespoon oil in a frying pan over medium heat, add the vegetables and cook, stirring, for 2-3 minutes. Add garlic and tomato passata and season with salt and pepper. Stir to combine. Reduce heat to low and simmer for 20 minutes, stirring occasionally, until quite thick. Stir in basil and set aside.

  5. Preheat oven to 180°C. Grease a 20 x 30cm baking dish and cover base with a little sauce. Top with a layer of eggplant, then a third of the parmesan crumbs. Layer with half the capsicum and mozzarella. Repeat with remaining ingredients, finishing with a thin layer of tomato sauce and sprinkling of crumbs. Drizzle with a little oil and bake for 30 minutes until light golden. Serve sprinkled with extra parmesan.