You know how you’re staring into the bottom of your fridge knowing that there’s stuff you need to use up, but none of it really goes together?
That’s how this dish was born. Only it really, really goes together.
Allow me to explain.
Obviously, haloumi goes with everything. So when I considered making an eggplant parmigiana bake, I had a huge slab of the stuff from Costco just waiting to be used. You can fry bits off that sucker for days and still be drowning in haloumi. Not that I’m complaining.
And right when you think you’ve got a good thing going on, you throw in some pumpkin, onion, a bit of green capsicum that you had left over from something, the last of the goat cheese, and the last of the mozzarella that’s just about to turn.
Throw another layer of eggplant on, pour some more sauce over the top, and bake. When you bite into it, you can see the sweet softness of the pumpkin goes so well with the crispy-baked eggplant and the salty haloumi. The tomato sauce melds with the capsicum and onion for great depth of flavour. It’s not your average eggplant parm, but I don’t like to be average. And I like putting pumpkin where it doesn’t belong.
So go on – throw in your bits and bobs. And tell me how you went.
(PS do you shop at Costco? Do you love it? It has some die-hard fans!)Print
Eggplant parmigiana with an extra-delicious twist!
- 1–2 Large eggplants, sliced in 1cm-thick slices (I used one)
- 1–2 Large eggs, lightly beaten
- 1–2 cup breadcrumbs (whatever will be enough to coat your eggplant)
- 750ml tomato passata (or any kind of pasta sauce)
- 500g haloumi, sliced fairly thick
- 300g pumpkin. peeled and sliced (more, if you like)
- 1/2 Large green capsicum/pepper, sliced in strips
- cheese odds and ends, I used mozzarella and goat cheese
- 1/2 Large onion, sliced
- 1–2 cup grated cheddar or tasty cheese
- Optional: whatever you have in your fridge. Herbs would be good. And olives!
- Preheat oven to 200C.
- Dip your eggplant into beaten egg, then coat in breadcrumbs. Repeat with all slices.
- Bake (or fry) eggplant in olive oil until golden on both sides. Turn oven down to 180C.
- In a large casserole dish, spread a little passata. Add one layer of eggplant.
- Add a layer of haloumi, a little passata, then another layer of eggplant. Pop some salt and pepper over the top.
- Go nuts with your fridge scraps here. I did a layer of pumpkin, then green capsicum, then onion. Scattered the goat cheese, and the mozzarella, which I had cubed. Pour over almost all of the passata.
- Top with a final layer of eggplant, the last of the passata, and the cheese.
- Bake 25-35 minutes, or until the pumpkin is cooked through and cheese is golden brown.
Keywords: eggplant and haloumi, eggplant parmigiana