Eggplant Parmigiana
It took me some time to persuade my kids that they would love eggplant. To be honest, I was trying different dishes that included eggplants, but somehow they would manage to separate the eggplant from the other vegetables.
Ok, but they love cheese.
Perfect solution – eggplant parmigiana.
Ingredients:
- 3-4 eggplants cut into round slices
- olive oil
- 3 garlic cloves thinly sliced
- 1 medium onion diced
- 600 ml tomato puree/ passata
- Basil leaves chopped
- 60 gr grated parmesan cheese
- 200 gr mozzarella cheese sliced
Instructions:
Start by sprinkling salt over the eggplant slices and set them aside for 30 minutes. Remove the excess water and salt using paper towels.
Fry the eggplants until golden brown and place them on paper towels to drain
the extra oil.
Prepare the sauce by sauteing the diced onion and garlic
over medium heat and add the tomato passata and chopped basil. Cook the sauce
until it thickens for about 15 minutes.
Using a baking dish, arrange the tomato sauce, fried eggplant, parmesan cheese, and mozzarella slices.
Bake in a preheated oven at 200C for about 25 minutes or
until golden brown.
Serve warm.
Accompany this dish with a bottle of excellent white wine.