Eggplant Parmigiana

Eggplant Parmigiana
  • 1 medium eggplant, sliced into 1 inch thick rounds
  • 4 medium tomatoes, roughly cut into chunks
  • 1 medium white onion, finely chopped
  • 1/2 tsp minced garlic …
  • 1 tbs olive oil
  • 1 tsp butter
  • 1 can diced tomatoes
  • Splash of balsamic vinegar
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • Salt & black pepper to taste
  • 1 vegetable stock cube
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • Extra olive oil for drizzling
Place the eggplant slices in a baking tray, drizzle with some olive oil, sprinkle with salt and grill for about 25 mins until they are tender. Set aside and keep warm. Make the tomato sauce by frying the onion and garlic in the olive oil and butter until the onion is translucent. Add the tomatoes, stir fry for 5 minutes. Then add in the can of diced tomatoes, vegetable stock cube, splash of balsamic vinegar, oregano, basil, salt and black pepper. Bring to the boil then simmer for 15 minutes. Remove from heat. Blend sauce until smooth in a processor. Spread half the tomato sauce at the bottom of a baking dish, top with the eggplant slices, overlapping. Sprinkle a mixture of the cheeses. Top with the remaining sauce and then cheese again. Bake for 15 minutes on a low setting. Serve garnished with fresh basil leaves and accompanied with a green salad.
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