Church Farm
Behind The Brand
From humble beginnings (involving barren land surrounding an old church, and a small roadside market stall), Church Farm General Store has grown to have its own commercial kitchen and a wide range of delicious condiments, pastes and soaps.
Inspired by the bountiful garden that he and his four sons planted, co-founder Andrew Morris, together with Amanda Callan, make sure all products are made the 'old-school' way, meaning small batch, handmade, which inevitably translates to high-quality products.
The family are passionate about growing fresh produce, making products from scratch (which are all gluten, sugar and vegetable oil free, as well as vegan) and supporting local farmers. Discover Church Farm's wonderful sauces and pastes in our aisles, and read on for a delicious eggplant parmigiana recipe.
Church Farm Eggplant Parmigiana Recipe
Ingredients
- 3x jars Church Farm tomato passata
- Bunch of basil, torn
- Mozzarella cheese, cubed
- Parmesan cheese, grated
- Olive oil
- Flour for dusting, seasoned with salt and pepper (omit for GF)
Method
- Preheat the oven to 180°C.
- Lightly dust the eggplant with seasoned flour, shaking off any excess, then fry them in olive oil each side until lightly browned. Drain on kitchen paper.
- Spoon a small amount of Church Farm Tomato Passata into the bottom of a baking dish and spread it around.
- Next add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, basil leaves and a couple of spoons of Church Farm Tomato Passata. Continue with the next layer until you have one top layer left.
- For the top layer, spoon over the remaining Church Farm Tomato Passata and top with parmesan and mozzarella.
- Cover loosely with foil and bake for 20 minutes, remove the foil and bake for another 20 minutes until nice and golden and bubbling on top.
- Let it rest for 5 minutes before serving.
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