Eggplant Parmigiana
Serves 6 Guests
Eggplant Parmigiana is a delicious, vegetarian friendly meal. It has simple ingredients and minimal steps. It is equally as delicious as it is simple.
Ingredients
2 Large Aubergines (700g/1.5lbs)
1.5lbs Pureed Tomatoes (700g)
3/4C Paremsan Cheese (70g)
Salt and Pepper to season
1.Thinly slice the eggplant then place them in a colander. Sprinke with salt and set them aside for 1 hour. This will drain off any excess water and will help with the frying
2. Meanwhile, make the simple tomato sauce. Finely chop 1 onion and saute in a pan with the olive oil until translucent and soft but not browned. Add the pureed tomatoes and a small bunch of basil torn with your hands. Add a pinch of salt and pepper, stir then let it simmer gently for 10-15 minutes. Set aside.
3. Rinse the eggplants slices under cold water and pat dry. Fry in oil until softened.
4. Preheat the oven to 350°F. Use a baking dish, I used a dish sized 11x8.
5. Spoon a small amount of tomato sauce into the bottom of the baking dish so that the eggplant won't stick.
6. Next add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, cubes of mozzarella, sprinkling of pepper and a couple spoons of tomato sauce. (Save 1/3 of the sauce for the final layer) Cover loosely with foil and bake for 20 mintues. Remove the foil and bake for another 20 minutes until nice and golden. The cheese should be bubbling on top.
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