Social Kitchen - Eggplant Parmigiana

Eggplant Parmigiana Photo: Social Kitchen New Plymouth \ Blair Clement

Ingredients: (Serves Four)
2 large eggplants
Batter - (flour, water, salt and pepper mixed to the consistency of a thin pancake batter)
Tomato ragu 200ml  - recipe below
Fresh basil
Grated cheese 60g
Fresh Mozzarella 120g
Grated parmesan

Method:
Slice eggplant lengthways 1.5cm thick
Dust with flour, coat in batter and deep or shallow fry until golden brown
Drain eggplant on absorbent paper
Place battered eggplant on a lined oven tray, top each piece with a spoonful of tomato ragu and spread out
Place in the oven at 180c until the tomato ragu is heated through.
Top the eggplant pieces with grated cheese and fresh mozzarella, return to the oven until the cheese is melted.
Place half the eggplant pieces on a platter, top with a few leaves of basil, place the remaining pieces of eggplant on top of the first and top with more basil leaves and finish with grated parmesan and a good drizzle of extra virgin olive oil.

Tomato Ragu
Ingredients:
1 onion
1 carrot
1 stick of celery
800g tinned cherry tomatoes
800ml water
2 bay leaves
Salt and pepper

Method:
Peel the onion and carrot
Roughly chop the onion, carrot and celery place in a food processor and chop until fine.
Place vegetable mix in a large saucepan with some olive oil and sauté for a couple of minutes.
Add the cherry tomatoes, water and bay leaves and cook on a low heat for at least two hours (we cook ours for 6 hours). You may need to add more water from time to time if it gets a little dry.
Towards the end of the cooking process allow the sauce to reduce and become thick and season to taste.
Allow to cool and store in the fridge for up to a week.

I also use this sauce as a base for pasta sauces and as a pizza topping.