Parmesan Eggplant (Original Italian Recipe) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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In Venezuela, we have a huge Italian population. In fact, we are the 2nd country that consumes the most pasta after Italy...talk about influence:P. I happened to find this from another old magazine...but this time it was an Italian recipe. I remember my sister's godparents were Italian and they made something very similar to this...and their antipastos were delicious! I will surely make this someday. Feel free to substitute the eggplant if you're not an eggplant lover! Prep. and cooking times are approximate. Ingredients:
1 kg medium eggplant |
1 kg ripe tomato |
1 bunch fresh basil |
100 g parmesan cheese, grated |
300 g mozzarella cheese |
2 garlic cloves |
1/2 onion |
canola oil (for frying) |
salt and pepper |
Directions:
1. Wash the eggplants very well, cut in 1/2 cm. thick slices (about 0.2 inches) - very thin.
2. Fry in the oil on each side and remove as much excess oil as you can. Keep aside.
3. Cut the garlic and the onion in small cubes and fry in a skillet with a little bit of oil until golden.
4. Now to this same skillet where you've just fried the garlic and onion, add the tomatoes *cut in cubes* and fry until it softens and a thick sauce forms.
5. In a pan, place a layer of eggplants followed by one of parmesan cheese, tomato sauce, and another one of mozarella until you finish all your ingredients.
6. The last layer should be of parmesan cheese.
7. You can put it in the oven at a low temperature (around 350ºF) for around 15-20 minutes to allow the cheese to melt or you can serve it as you wish.
8. Note: if you don't want to go through all the trouble of making the tomato sauce, you can just buy canned tomato sauce. It's quicker and easier!
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