Luca Ciano's Eggplant Parmigiana

Episode 3 of Luca’s Key Ingredient highlighted the incredible versatility of eggplants with a mouth-watering Eggplant Parmigiana. This humble vegetable takes centre stage, layered with rich tomato sauce and melted cheese blended expertly in the Smeg Hand Mixer. Whether served as a main or a side, this recipe transforms simple ingredients into an unforgettable feast, perfect for weeknight dinners or special occasions.

Catch the new season of Luca’s Key Ingredient, Sundays at 9:30am on Channel 10 or on demand.

Serves: 4

Prep Time: 15 mins

Cook Time: 10 mins

INGREDIENTS 

2 seedless eggplants cut in length (Chinese eggplant, small thin and long)

 1 jar Chef Luca Ciano Caramelised Onions + Fresh Thyme Sugo

 50 ml basil oil (1 bunch basil already blanched (leaves only) + 100ml Monini Classico Extra Virgin Olive Oil)

 50 g buffalo mozzarella, 1 cm diced

 50 g Parmigiano Reggiano, finely grated

 Baby basil leaves, to garnish

 Monini Organic Extra Virgin Olive Oil

 salt and pepper

Parmigiano Reggiano Sauce

 100 g grated Parmigiano Reggiano

 300 ml fresh cream

METHOD:

1.  Lay flat eggplant onto a tray. Score with a knife then sprinkle with salt and drizzle with extra virgin olive oil, then roast in the oven at 200°C for about 15 minutes or till cooked.

2. To make the parmigiano sauce, bring cream to 80°C, then slowly add Parmigiano Reggiano, stir till melted, set aside and keep warm.

3. When the eggplant is ready remove from the oven, add fresh basil sugo on top of the eggplant, topped with fresh mozzarella, sprinkle of Parmigiano Reggiano and return to oven till cheese is melted.

4. Serve with more tomato sauce, Parmigiano Reggiano sauce and basil oil.

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