serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 2 large eggplants
- 5 tbsp olive oil
- salt and black pepper
- 8 anchovies in oil (optional)
- 1 small brown onion, finely diced
- 3 garlic cloves, finely diced
- 400 g can cherry tomatoes
- 400 g can crushed tomatoes
- ⅓ cup pitted kalamata olives, roughly chopped
- 1 tsp dried oregano
- 1 cup grated mozzarella
- 1 cup grated cheddar
- 4 fried eggs, to serve
- small piece parmesan cheese, to serve
- large handful basil, to serve
Instructions
- Preheat the oven to 220˚C. Cut the eggplant in half lengthways & make some shallow criss-cross cut in the cut-side.
- Place onto a large baking tray or dish and brush with 3 tbsp of olive oil. Season with salt and pepper then (if using) break each anchovy in half and squash 4 halves into the cuts of the eggplants.
- Roast the eggplants, cut-side up for 15-20 minutes, or until golden.
- Meanwhile, preheat a medium frying pan over a medium heat and add the remaining oil then the onion, garlic and a good pinch of salt. Cook, stirring for 2-3 minutes, or until softened, then add both tinned tomatoes, olives and dried oregano. Simmer for 5 minutes then adjust the seasoning to taste.
- Once the eggplants are cooked, generously spoon the tomato ragu over them, then scatter with the mozzarella and cheddar. Return to the oven for 5 minutes to melt the cheese.
- Divide the eggplant parmi's between plates and top with a fried egg, finely grate over some parmesan and sprinkle with basil leaves.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
