Italian
Silvia’s Masterclass
From
Silvia’s Masterclass
season
1
Hassleback Eggplant Parmigiana
With
Silvia Colloca
Ingredients
2 large aubergines
600 ml of passata
125g Floridia buffalo mozzarella
½ cup fresh breadcrumbs
¼ cup (60ml) of Colovita extra-virgin olive oil
salt and pepper for seasoning
fresh basil, leaves picked to serve
Method
1. Pre heat your Oonni pizza oven to 250C or Preheat the oven to 180°C fan/160°C. Cut lengthways slits into the aubergines about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom. Place in the Oonni oven and cook for 15 minutes. Remove from oven.
2. Pour 1/3 of the passata around the eggplant and place cheese slices in between eggplant slices, drizzle with remaining passata. Scatter with breadcrumbs and cook for a further 2 minutes.
3. Serve with bread and basil leaves.
Silvia Colloca
Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.
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