On the weekend I went out for a very pleasant lunch with my friend, Letizia, and she ordered eggplant Parmigiana. When it arrived, we were both quite surprised by its appearance as it had obviously been baked in a tray in layers and served as a slice, like lasagne. Neither of us had seen it cooked like that before. So, of course, I wanted to experiment and work out how to cook it - especially when I saw some shiny eggplants when I was out shopping.
The end result was absolutely delicious, if I say so myself, but was also the result of what I had in hand in the kitchen (apart from the eggplant). I am sure it could be equally nice with another herb. I shall have to try some other variants.
Ingredients
1 eggplant
Salt
1 can diced tomatoes
Dried thyme
2 tbs tomato paste
2 cloves garlic
2 tsp chopped ginger root
Olive oil
Parmesan
Mode
Slice the eggplant lengthwise as shown in photo
Place on a plate, sprinkle with salt and leave for 24 hours.
Preheat the oven to 180c
Rinse the eggplant and put aside
Place the canned tomatoes in a saucepan on a fairly high flame
Add the tomato paste and stir to combine
Crush the garlic and ginger and add
Crumple the thyme and add, discarding stalks
Stir to combine
Bring tomato mixture to the boil and simmer to thicken
Meanwhile heat olive oil in a frying-pan
Fry the eggplant slices turning regularly
Place half the eggplant slices on the bottom of baking dish
Cover with half of the tomato sauce
Sprinkle with grated Parmesan
Place the remaining half of the eggplant on top
Cover with the rest of the tomato sauce
Sprinkle with grated Parmesan
Bake in the oven for 45 minutes.
1 comment:
That looks delicious - eggplant Parma is great!
Post a Comment