An Aussie classic meets Greek comfort food: The easy parma recipe to try this weekend

The humble chicken parma is a pub classic, but MasterChef favourite Conor Curran is giving the much-loved dish a Greek makeover.

Swapping chicken for eggplant, Curran’s papoutsakia parma combines a rich tomato and basil sauce, shaved ham and melted cheese for a delicious twist on the Aussie favourite.

• The time this takes will depend on the strength of your grill (broiler) – keep an eye on it so, it doesn’t burn.

1. Preheat oven to 180°C (350°F) fan forced. Line a baking tray with baking paper.

2. Cut the eggplants in half lengthways, then use the knife to score a crosshatch pattern into the flesh, cutting close to the skin but not going all the way through. Drizzle with oil. Season the cut side with salt, then place, cut side down, on the prepared tray. Roast for 30–35 minutes, or until the eggplant flesh is soft enough to press into.

3. While the eggplant roasts, make the quick basil red sauce. Heat a saucepan over medium heat, then add 1 tablespoon oil. Quickly dice the onion, then add to the pan with a big pinch of salt. Sauté for 5 minutes to soften, adding a little water if needed so it doesn’t get any colour. Finely chop the garlic and add to the pan. Mix through and cook for 1 minute. Break the basil sprigs in half and add to the pan, along with the tomatoes, bay leaves and 1 cup (250 ml) water. Mix through, then bring to a gentle simmer. Cook for 25 minutes, or until thick with very little liquid left. Season with salt to taste, then remove the bay leaves. Grate the mozzarella and kefalograviera and mix together in a bowl.

4. Once the eggplant is cooked, take out of the oven. Switch the oven to grill (broiler) on 250°C (500°F). Flip the eggplant over so it’s cut side up. Using a fork, push down on the flesh so it’s all mushed. Pour the red sauce evenly over each eggplant half. Top with the ham, then the cheese mixture. Grill for 3–7 minutes, or until melted and charred (see Notes). Take out of the oven.

5. Pick the leaves from the basil sprigs, then scatter them over the parmas to serve.