Eggplant and Mushroom Parmigana | Recipe
When I was in Italy, we were quickly passing by a restaurant when I spotted Eggplant Parmagiana on the menu. Being a big eggplant fan, I mentally added it to the list of foods I wanted to try whilst I was there but after that sighting, I never saw it on a menu again and my friend even said I may have misread because neither of us had even heard of the dish before that. Almost four years later, I still hadn’t tasted this supposedly mythical dish. A quick Google search assured me this was a real dish so I decided I would just try making it myself. After reading a few recipes for inspiration, I decided to create my own version with my other favourite vegetable- mushrooms. I cooked this as part of Father’s Day so made it a little spicy to suit my dad’s tastes so feel free to omit the chilli if you aren’t a spice fan.
2 large eggplants
4 large flat mushrooms
200 grams shaved parmesan
100 grams bocconcini
3 x 405gm tins of tomato
3 tablespoons garlic mince
2 tablespoons dried rosemary
3 tablespoon olive oil
3 tablespoons chilli flakes
salt and pepper, to taste
1. Thinly slice the eggplants and sprinkle with salt and leave for 15 minutes. This will remove the bitterness
2. Wash and pat dry the eggplants and spread on a stray, wipe with 2 of the tablespoons of olive oil and a sprinkle of salt
3. Bake the eggplants at 180 degrees Celsius for 15 minutes
4. In a large pot, heat one tablespoon of olive oil and stir fry the garlic and chilli for two minutes
5. Add in the tomatoes, rosemary and salt and pepper and bring to a simmer for 5 minutes.
6. Thinly slice the mushrooms.
7. Now you are ready to assemble the layers. In 30cm by 20 cm dish I placed a layer of eggplants, then mushrooms, then poured some sauce, then some parmesan. I repeated this until I ran out of eggplant and mushroom. On the top I sprinkled the remaining parmesan. I then placed slices of the bocconcini on top
8. Bake at 180 degrees Celcius for 25 minutes