A twist on the classic Eggplant Parmigiana

Ever been enticed while sweating it out at the gym? Well picture me on my spin bike drooling for Eggplant Parmigiana. Its ironic how many televised recipes make their way into my kitchen, especially since they are being watched hungrily, while burning calories. ABC's day time cooking show the Cook and the Chef featuring local South Australian food icons Maggie Beer and Simon Bryant is responsible for this twist on the classic version of Eggplant Parmigiana. It turned out really well and I recommend you try it in your own kitchen! Very simple and barely any cleaning up to do after. I suggest serving some crusty bread or baguette alongside to mop up all the goodness of the sauce: the fresh cherry tomatoes burst with brilliant flavour infused with olive oil, basil and melted buffalo mozzarella is just too good to waste.

Eggplant Parmigiana Parcels

Ingredients: 4 shallots, diced; 10 cloves garlic, crushed 4, set 6 aside with skin on; 6 tablespoons olive oil; 1 punnet cherry tomato, stems removed; 2 small eggplant; 60mls sweet aged Red wine vinegar; 2 lemons; Sea Salt and lots of cracked black pepper; 240g mozzarella; sliced120g Parmesan, shaved; 1 big handful of fresh basil leaves; Rocket leaves to serve

Method: Preheat oven to 200C. Saute shallots and garlic in 2 tablespoons of olive oil until just sweated. Add cherry tomatoes and heat, add the red wine vinegar, and heat until skins just burst. Set aside. Make slits in the eggplants about a centimetre apart along the length of the eggplants but don’t cut all the way through, leave a cm or so at the base so the eggplant does'nt fall apart. (Use a skewer so that you can’t cut all the way through). Dowse the slits of the eggplants flesh with the juice of 2 lemons. Place eggplants on well greased foil. Season well with salt and pepper and stuff cheeses, basil & tomato mix in the slits, pour remaining oil, and a splash of lemon juice or vinegar, over the eggplants. Throw in 3 heads of unpeeled garlic & wrap up in airtight parcel & bake 220C for 40 minutes. Place the package on the serving plate and remove the foil, keeping all the juices and tasty bits which stay on the foil. Serve with Rocket leaves around the edge, grated cheese on top and some fresh torn basil leaves.