Eggplant (Aubergine) Parmigiana |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This comes from Linda McCartney's Home Cooking. I have made it several times, it is very good. Serve it with tagliatelli and a crisp green salad. Ingredients:
2 eggplants |
8 -10 tablespoons olive oil |
1 medium onion, finely chopped |
2 (14 ounce) cans chopped tomatoes |
1 (5 ounce) can tomato puree |
1 tablespoon fresh oregano |
1 teaspoon fresh basil |
3 tablespoons plain flour |
8 ounces sliced mozzarella cheese |
Directions:
1. Pre-heat oven to 350F (180 deg C) (Gas Mark 4).
2. Lightly grease a baking dish.
3. Wash the eggplants and slice lengthways into thin strips.
4. Heat 1 tablepoon of the olive oil in a saucepan and saute the onion.
5. Add the tinned tomatoes to the saute.
6. Then add the tomato puree and the herbs.
7. Stir well and bring the sauce to a simmer.
8. Cover the pan and cook over a low heat for 30 minutes.
9. Place the flour in a small bowl and dip the eggplant strips into it so that each piece is well coated.
10. Heat the remaining olive oil in a frying pan and saute the eggplant until lightly browned.
11. (Add more oil if necessary).
12. Pour some tomato sauce into the baking dish and then a layer of egg plants. Continue layering the sauce and eggplant strips until they are all used up.
13. Arrange the cheese slices over the top layer.
14. Bake in the oven for 30-40 minutes until the topping is golden brown.
15. Serve immediately.
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