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Home Grown Eggplant Parmigiana | Cooking Adventures

I am soo excited to share with you the dish I made today for lunch!

I have always wanted to be able to say all veggies in this dish was from my backyard and today is THAT day 😀

I have to thank Jettos for being such an inspiration and their patience with me and the willingness to teach me and answer my noobie question.

Also thank you to my friend Jess who gave me the eggplant seedling which is the star of this dish;)

A slice of the finished parmigiana.. Mmmm... Delicious!!A slice of the finished parmigiana.. Mmmm… Delicious!!

Enjoy,
Grace-yi

Please scroll down or click “continue reading” for the recipe.

Eggplant Parmigiana

Ingredients 

From the garden [For quantities please check the photos below;)]
– 3 x small eggplant
– Tomatoes
– Basil
– Parsley

Bought
– Mozzarella Cheese
– Salt and Pepper
– Olive Oil

Scroll down for the directions with photos

1st eggplant weighing in at 216g
1st eggplant weighing in at 216 g
2nd Eggplant weighing in at 164g
2nd Eggplant weighing in at 164 g

3rd eggplant weighing in at 133g3rd eggplant weighing in at 133 g

 Directions:
  1. Pre-heat the oven to 205 C / 400 F
  2. Wash and then slice the eggplant either the way I did or as circular disks.
  3. Sprinkle salt and pepper and drizzle on some olive oil.
  4. Repeat step 2 on the other side
1st step is to wash and slice the eggplant as per the photo. Then sprinkle salt and pepper and drizzle on some olive oil. Repeat on the other side.
1st step: Eggplant sliced with salt and pepper and olive oil drizzled on them

4)Bake the eggplant for 20 mins in the oven at 205 C / 400 F.  Make sure they are well spaced apart so that they will not stew

Eggplant after 20 mins in the oven at 205 C
Eggplant after 20 mins in the oven at 205 C

5) While the eggplant is baking in the oven, it is time to prepare the tomato, parsley and basil sauce.

Parsley weighting in at 55 g
Parsley weighting in at 55 g
Basil weighing in at 42 g
Basil weighing in at 42 g
Cherry tomatoes weighing in at 365 g
Cherry tomatoes weighing in at 365 g

6) Put the tomatoes, parsley and basil into the food processor and use the pulse function.

I used a food processor and pulsed it till it looks like this
I used a food processor and pulsed it till it looks like this

7) Put some sauce on the bottom of the baking dish

1st layer of the parmigiana is the tomato, parsley and basil sauce
1st layer of the parmigiana is the tomato, parsley and basil sauce

8) Add the grilled eggplant as the next layer like below

2nd layer is the grilled eggplant
2nd layer is the grilled eggplant

9) Top it off with Mozzarella cheese.  Repeat steps 7-9 till all eggplant is used up.

3rd layer is the mozzarella cheese
3rd layer is the mozzarella cheese

10) Bake in the oven for 20 – 30 mins till the cheese is melted and has form a little crust on top.

The finish parmigiana right out of the oven!
The finish parmigiana right out of the oven!

Please let me know what you think^^