2020-03-01 The Australian Womens Weekly Food

EGGPLANTPARMIGIANA

PREP+ COOK TIME 6 HOURS 45 MINUTES

SERVES 4

2/3cup(160ml)extravirginoliveoil

1 mediumbrownonion(150g),

choppedfinely

2 clovesgarlic,crushed

400gcanneddicedtomatoes

1 cup(260g)bottledpassata

¼teaspoondriedchilliflakes

2 mediumeggplants(600g),

slicedthickly

¼cup(35g)plainflour

2/3cuplooselypackedfreshbasil

leaves,plusextra,toserve

400gbocconcini,torn

2/3cup(50g)finelygratedparmesan

½ teaspoon sweet paprika

1 Heat1 tablespoonoftheoilina large

fryingpanovermediumheat;cook

onion,stirring,for5 minutesoruntil

it softens.Addgarlic;cook,stirring,

for1 minuteoruntilfragrant.Stirin

tomatoes,passataandchilliflakes.

Transfertoa mediumjug.

2 Tosseggplantinflourtocoat;dustoff

excess.Heatremainingoilinsamepan;

cookeggplant,inbatches,for3 minutes

eachsideoruntilbrowned.Drainon

papertowel.

3 Layerhalftheeggplantina 4.5-litre

(18-cup)slowcooker;season.Topwith

halfthetomatomixture,basiland

bocconcini.Repeatlayering,finishing

withparmesan.Sprinklewithpaprika.

Cook,covered,onlow,about6 hours.

(^4) Serve sprinkled with extra basil.

PARMA

Perfection

Test

Kitchen

Notes

Tomakethisdish

reallyshine,makea

crunchytoppingby

fryingcoarse,fresh

breadcrumbsinolive

oilwitha smallclove

ofgarlicuntilgolden

brown.Sprinkleover

parmigianajust

before serving.

Wanthassle-freeentertaining?We'vemadethisclassic meat-freeparma

slow-cooker friendly. It will give you precious time to relax with your guests.

PHOTOGRAPHER

JAMES MOFFATT

STYLIST

KATE BROWN

PHOTOCHEFS

AMAL WEBSTER & ANGELA DEVLIN

97

Slow Cooker W H AT ’S

INOUR

SLOW

COOKER?