Smoked Eggplant Parmigiana

Name: Smoked Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 200mls extra virgin olive oil; 3 eggplant, sliced in 2cm widths; Large jar (700mls) good quality tomato passata; 1 Tbsp Tweed Real Food Smokey Cue Rub; 1/2 cup fresh basil leaves, chopped; 140g parmesan cheese, grated; 180g cherry bocconcini cheese, sliced thin; 1 cup breadcrumbs

November 24, 2021

Smoked Eggplant Parmigiana

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Author:

Tweed Real Food

Ingredients

200mls extra virgin olive oil
3 eggplant, sliced in 2cm widths
Large jar (700mls) good quality tomato passata
1 Tbsp Tweed Real Food Smokey Cue Rub
1/2 cup fresh basil leaves, chopped
140g parmesan cheese, grated
180g cherry bocconcini cheese, sliced thin
1 cup breadcrumbs

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Directions

Preheat oven to 200°C.
Lightly grease a large shallow baking dish.
Cover dish with one layer of the eggplant (approx half - if using half of the eggplant, use half of all other ingredients), drizzle with olive oil, top with equal amounts of passata, basil, Smokey Cue Rub, parmesan and bocconcini.
Repeat layers until all ingredients are used.
Top with breadcrumbs and spray or lightly drizzle with olive oil.
Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden.
Sit for 5 minutes and serve with a little fresh basil for garnish.