-
1. Slice eggplant into 1 cm (0.4 in) rounds. Lay them out on a wire rack or paper towels, sprinkle both sides with fine sea salt, and let sit for 20 minutes to draw out moisture. Pat thoroughly dry with paper towels.
2 piece Large eggplant,
1 tbsp Fine sea salt
-
2. Meanwhile, warm a splash of olive oil in a saucepan over medium heat. Add half the minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook 1 more minute. Add crushed tomatoes, dried oregano, and chili flakes. Season with salt and simmer for 15 minutes until slightly thickened. Remove from heat and tear in half the basil leaves.
1 tbsp Fine sea salt,
1 tbsp Olive oil,
2 clove Garlic cloves,
1 can Crushed canned tomatoes,
1 tbsp Tomato paste,
1 tsp Dried oregano,
0.2 tsp Chili flakes,
7.5 piece Fresh basil leaves
-
3. Preheat the oven to 220°C (425°F). In a small bowl, mix panko breadcrumbs with half the grated Parmigiano-Reggiano and a drizzle of olive oil until the mixture resembles damp sand.
1 tbsp Olive oil,
1 cup Panko breadcrumbs,
40 g Parmigiano-Reggiano, finely grated
-
4. Brush the dried eggplant rounds on both sides with the remaining olive oil. Lay on a parchment-lined baking sheet in a single layer. Roast for 20–22 minutes, flipping halfway, until golden and tender.
2 tbsp Olive oil
-
5. Reduce oven to 200°C (400°F). In a baking dish, spread a thin layer of marinara on the bottom. Layer half the roasted eggplant slices, spoon over more marinara, scatter half the mozzarella slices, and sprinkle over some panko-Parmigiano mix. Repeat with the remaining eggplant, marinara, and mozzarella. Top with the remaining panko-Parmigiano mixture and the rest of the grated Parmigiano.
40 g Parmigiano-Reggiano, finely grated,
200 g Low-moisture mozzarella, sliced
-
6. Bake uncovered for 20–25 minutes until the cheese is bubbling and the top is deep golden brown. Rest for 5 minutes before serving, then scatter remaining fresh basil leaves over the top.
7.5 piece Fresh basil leaves
-
7. While the eggplant bakes, rinse the lentils and place in a saucepan. Cover with cold water by at least 5 cm (2 in). Bring to a boil, then reduce heat and simmer for 18–22 minutes until just tender but still holding their shape. Drain, rinse under cool water, and spread on a tray to cool slightly.
1 cup Green or brown lentils (dry)
-
8. Finely dice the red onion and halve the cherry tomatoes. Peel and dice the cucumber into small chunks. Roughly chop the flat-leaf parsley.
1 piece Small red onion,
200 g Cherry tomatoes,
1 piece Cucumber,
0.5 cup Flat-leaf parsley
-
9. In a jar or small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, the remaining minced garlic, the juice of the lemon, and black pepper until emulsified. Taste and adjust seasoning with salt.
2 clove Garlic cloves,
3 tbsp Extra virgin olive oil,
1.5 tbsp Red wine vinegar,
1 tsp Dijon mustard,
0.5 tsp Black pepper,
1 piece Lemon
-
10. Combine the cooled lentils, red onion, cherry tomatoes, cucumber, and parsley in a large bowl. Pour over the dressing and toss well to coat. Let sit for at least 5 minutes so the lentils absorb the dressing before serving alongside the eggplant Parmesan.
By james
