Eggplant Parmesan

Recipe Disclaimer

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Ingredients (16)

For the tomato sauce:

2	tin tomatoes — Pomodore
2	tomato paste
1	onion — large, finely chopped
2-3	garlic — cloves, crushed
	fresh chillies — 573
125 ml	wine — white
	water
a big handful	fresh basil
	sea salt and freshly ground black pepper
1-2 tsp	sugar

For the egg plant:

1	aubergine
	fresh chillies — 573
	sea salt and freshly ground black pepper
	dried oregano
1 cup	parmesan cheese — grated
2 cup	mozzarella cheese — grated

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Method:

Heat a skillet and add the oil, onion and garlic and saute until onion and garlic is soft and translucent.
Take care not to burn the garlic otherwise it will leave a bitter taste in the sauce.
When onion is cooked add all the basil as well as all the other ingredients.
Let the sauce simmer and reduce down to a thick concentrated sauce, almost chunky like chutney.
Remove the basil after cooking.

Preheat oven to 180°C.
Slice the eggplant thinly in discs and brush on both sides with olive oil.season with salt/pepper and oregano.
Place on a baking sheet and bake until soft and slightly browned. Now place one piece of eggplant in an individual oven proof dish and top with some of the tomato sauce, a little parmesan and some mozzarella and repeat the layers until you have about 3-4 slices on top of each other.
Top with Mozzarella.
Repeat with the other portions and bake the eggplant Parmesan in the oven for about 10-15 minutes and eat immediately with lots of bread to not waist any of the delicious juices.
If you prefer you can make one big dish instead, just layer the ingredients in a big ovenproof dish.

Reprinted
with permission of My Easy
Cooking.

To visit My Easy Cooking’s blog, click here.