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A dish that is not always had as a regular all time cooked kind of meal, but when ever prepared and ready it’s a wonderful dish that I enjoy as a delicous treat. This can eaten as it is or paired with some crostini or pasta. I enjoy it alone. Saadly there is no photo this time. I’ve tortured my ipod and camera for too long I guess. haha

Parmigiana di Melanzane- Eggplant Parmesan

Ingredients:

–         2 lb. eggplants

–         Flour, for coating

–         Oil, for frying

–         1/3 cup freshly grated Parmesan cheese

–         2 cups Mozzarella cheese, sliced very thinly

–         Salt and freshly ground black pepper

For the tomato sauce:

–         4 tbsp olive oil

–         1 medium onion, very finely chopped

–         1 clove garlic, finely chopped

–         1 lb tomatoes, fresh, chopped

–         Salt and freshly ground black pepper

–         A few leaves of fresh basil or sprigs parsley

Serves 4-6

Directions:

Wash eggplants, cut into rounds about ½ inch wide, sprinkle with salt, and leave to drain for about 1 hour. Meanwhile, time to make the sauce. Heat oil in a medium saucepan. Add the onion and cook over moderate heat until it is translucent, 5-8minute4s. Stir in garlic and tomatoes (add 3 tbsp of water). Season with salt and pepper. Add basil and parsley. Cook for 20-30 minutes. Purée in food mill or food processor.

Pat eggplant slices dry with paper towels. Coat lightly in flour. Heat a little oil in a large frying pan (preferably non-stick). Add one layer of eggplant, and cook over low to moderate heat with the pan covered until soft. Remove from pan, and repeat with the remaining slices.

Preheat oven to 350˚F. Grease a wide shallow baking dish or pan. Spread a little tomato sauce in the bottom. Cover with a layer of eggplant. Sprinkle with a few teaspoons of Parmesan, season with salt and pepper and cover with a layer of mozzarella. Spoon on some tomato sauce. Repeat until all ingredients are used up, ending with a covering of Parmesan. Drizzle with a little olive oil and bake for 45 minutes.

Tons of Love Bites,

Izzy

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