with Fennel & Orange Salad

Prep time: 30 minsCook time: 1 hour 15 minsServes: 8


2 baby fennel, thinly sliced

2 oranges, segmented

2 blood oranges, segmented


4 eggplants, peeled, cut into 1cm-thick slices

1 tbs olive oil

4 garlic cloves, finely chopped

2L (8 cups) passata sauce

1 bunch basil, leaves picked

Plain flour, to dust

Vegetable oil, to shallow-fry

500g-piece mozzarella, grated

100g (1¼ cups) grated parmesan 

Salad Dressing

2 tbs olive oil

1 tbs balsamic vinegar

2 tsp Dijon mustard

1 pinch of brown sugar


1. To make parmigiana, sprinkle eggplant slices with salt and layer in a colander over a bowl. Top with a plate and weigh it down. Set aside for 30 minutes to drain, then rinse and pat dry.

2. Heat oil in a large saucepan over medium heat. Add garlic and stir until golden. Stir in passata and basil. Season. Bring to the boil and simmer over medium-low heat for 25 minutes or until slightly thickened. 

3. Place flour in a shallow bowl and season. Dust eggplant slices and shallow fry, in batches, for 2 minutes on each side or until tender and golden. Remove with a slotted spoon and drain on paper towel.

4. Preheat to 200C.

5. Arrange a layer of eggplant slices in an ovenproof dish. Spread with sauce and sprinkle with mozzarella and parmesan. Repeat layering until all ingredients are used, ending with a thick layer of cheese. Bake for 30 minutes or until golden brown. 

6. To make salad dressing, whisk all ingredients to combine. Season. 

7. Place fennel and oranges in a large bowl with salad dressing and toss to combine.

8. Slice eggplant parmigiana and place on serving plates. Serve with salad to the side.

Davide and Marco's Eggplant Parmigiana