Stacked Eggplant Parm
Stacked Eggplant Parm

Stacked Eggplant Parm

Low-key yet high-impact, this Stacked Eggplant Parm is stacked with flavour. Each bite is the perfect blend of tender eggplant, rich tomato sauce and gooey melted cheese.
Photography: LUCY TWEED

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Total Time
1 Hour
2 eggplants (aubergine)
2 tsp of sea salt flakes
2 tbsp of extra virgin olive oil
260g of tomato passata (puréed tomatoes)
400g of tinned cherry tomatoes
3 garlic cloves, crushed
¾ cup of panko breadcrumbs
¼ cup of grated parmesan
1 tbsp of dried oregano
1 tbsp of finely grated lemon zest
1 brown onion, sliced
100g of fresh buffalo mozzarella in water, sliced
100g of mozzarella, sliced
1 tbsp of extra virgin olive oil
500g of frozen potato gnocchi
Chilli (optional)
Step 1

Preheat the oven to 200°C (400°F) Fan.

Step 2

Slice the eggplants in half lengthways and score with slits 1cm apart diagonally across the face. Season with half of the salt.

Step 3

Brush a baking dish with half of the olive oil and place the eggplants cut-side down onto the dish.

Step 4

Bake for 15 minutes, until the skin has begun to wrinkle and the flesh is soft.

Step 5

Meanwhile, combine the passata, cherry tomatoes, 200ml of water, half the garlic and all the remaining salt in a bowl.

Step 6

In a separate bowl, combine the panko, parmesan, remaining garlic, oregano and lemon zest. Set aside.

Step 7

Remove the eggplants from the dish and set aside.

Step 8

Brush the remaining oil into the dish then place the sliced onion around the dish. Top with the passata mixture then nestle the eggplants back in, this time cut-side up.

Step 9

Return to the oven for 15 minutes, until the tomatoes begin to bubble around the edges.

Step 10

Remove the dish from the oven.

Step 11

Sprinkle the eggplant evenly with the panko crumb mixture and top with the sliced cheeses, alternating between them.

Step 12

Scoop a little bit of the tomato mixture up onto the cheese, then return the dish to the oven for 10 minutes, until golden and bubbling.

Step 13

Meanwhile, cook the gnocchi.

Step 14

Heat the oil over medium-high heat in a large non-stick frying pan with a lid.

Step 15

Place the still frozen gnocchi in a single layer into the pan. Add 2 tablespoons of water and cover.

Step 16

Cook for 10 minutes, until golden brown on the outside and fluffy on the inside: like perfect little chewy potato gems.

Step 17

Serve the eggplant with a spoonful of gnocchi and plenty of sauce scooped from the tray.

Recipe courtesy of Every Night of the Week Veg: Meat free beyond Monday; a zero-tolerance approach to bland By Lucy Tweed (Murdoch Books, £18.99). Photography by Lucy Tweed

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