Today I learnt to make this delicious eggplant masterpiece! Man, cooking got so much easier when the internet was invented. You can look up recipes, bookmark them and even watch real time videos of people cooking! How great is that? Believe me, you guys are going to love this veggie bake!
So here is what you will need:
- Olive Oil
- 1 Onion
- Two 28-ounce cans whole, peeled Italian tomatoes, drained
- Salt and Pepper
- 8 eggplants
- 150g Mozarella
- 1 cup freshly grated Parmigiano-Reggiano cheese
Step 1. Heat three tablespoons of olive oil in a deep pan. Add in the garlic and onion and cook over a moderate heat. Crush the whole tomatoes into the pan. Simmer and cook over a low heat until the sauce is very thick. Put the tomatoes in a food processor and puree. Season with Salt and Pepper.
Step 2. Time to cook the eggplant slices! Heat a deep pan with a 1/4 olive oil and cook the eggplant over a medium heat until golden.
Step 3. Preheat the oven to Gas mark 6. In an oven dish add in the tomato puree. Then place the sliced and cooked eggplants and sprinkle over with oregano, the mozarella and the parmesan. Afterwards add freshly chopped basil and the breadcrumbs over the top. Bake in the oven for 35 minutes or until the top turns golden brown.
Love BWC xoxo