Eggplant Parmigiana

 

Ingredients 

For roasted eggplant

1 large eggplant

1/2 tsp black pepper

1 tsp salt

Olive oil

For Sauce

1/2 small onion

1 garlic cloves

1 tbsp oil

5 large plum tomatoes

4 basil leaves

1 tsp oregano

1/2 tsp pepper

1 tbsp salt

 

For Parm

1/2 cup shredded mozzarella

1/2 cup pecorino romano cheese

Fresh parsley or basil leaves

Method

Dice the eggplant into circular slices

Fill a large bowl with water and add 1 tsp salt

Put the slices in and leave for 30 mins

This helps take out any bitterness the eggplant has and also prevents over absorption of oil

Sauce

Chop onion, garlic & tomatoes into chunk size pieces

Heat oil in a stewpot

Add onions and garlic, sauté till soft

Add in the tomatoes and cook till they start getting soft and watery.

Take off the heat. Use an immersion blender and make a coarse purée 

Add in finely chopped basil leaves, oregano, pepper & salt.

Place on low heat and let simmer for an hour. 

You will have about 2 cups of sauce.

Roasted Eggplant 

While the sauce is simmering, preheat oven to 425 deg F

Prepare a baking tray by lining it with parchment paper.

Pour out the water from the bowl holding the slices. Add salt and pepper and toss well.

Place the eggplant slices on the tray and brush them with oil.

Bake for 25 mins till crisp & golden

Assembling the Parm

In a baking tray spread some sauce

Place a layer of the eggplant slices

Top with mozzarella & pecorino romano cheese

Repeat layers till tray is filled

Bake for 25 mins till the cheese is slightly golden