Eggplant parmigiana
Eggplant has always been a favorite of mine, whether as an extra layer in lasagna, as a vegetable or as a meal like this great recipe. You can serve with grilled chicken breast or steak or as a starter to one of the pasta recipes to complete an Italian table.
What you need
1 eggplant
1 clove garlic crushed
1 tin chopped peeled tomatoes
Palm full of chopped fresh basil
1 cup grated mozzarella
Parmesan for the topping (tablespoon or so)
Olive oil
Sugar
The process
Cut the eggplant length ways about 1 cm thick.
Stab each piece with a fork all over and rub olive oil onto both sides and place under the grill until slightly browned and soft on both sides. While these are cooking..
In a pot over a medium heat, add the garlic, tomatoes, basil and sugar and simmer gently for about 10 minutes.
Top each piece of eggplant with some of the tomato sauce, cover with mozzarella and grate a little parmesan over the top.
Place under the grill again until cheese has melted.
Done and delicious.
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