Hassleback Eggplant Parmigiana

Interactive experience

Products and recipes

As seen in Episode Eight of Silvia's Italian Masterclass on Network Ten

Ingredients

• 2 large aubergines
• 600 ml of passata
• 200g casalingo, sliced into 1 pieces
• ½ cup fresh breadcrumbs
• ¼ cup (60ml) of extra-virgin olive oil
• salt and pepper for seasoning
• fresh basil, leaves picked to serve

Method

1. Preheat the oven to 180°C, fan 160°C. Cut lengthways slits into the eggplants about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom
2. Arrange the fanned eggplant into a large roasting tin or ovenproof dish and season. Drizzle with half of the oil and bake for 20 minutes.
3. Take the tray out of the oven, place mozzarella in between eggplant slices, cover with passata, season to your liking, top with breadcrumbs and drizzle with remaining olive oil. Bake for 15-20 minutes or until melty and golden brown.
4. Serve with bread and basil leaves.

Equipment

• Koda 12 Gas Powered Pizza Oven — Buy