ingredients
2 large eggplants
salt
2 tablespoons oil
1 egg, beaten
1/4 pound mozzarella cheese
TOMATO SAUCE
2 tablespoons oil
2 cloves garlic, crushed
1 pound tomatoes, peeled and chopped or
8 1/2 ounce cans tomatoes
1 teaspoon dried oregano
pinch of raw brown sugar
salt and pepper
TOPPING
5/8 cup Parmesan cheese, grated
method
1. Set the oven at moderately hot (200°c, 400°f).
2. Wash, trim and slice the eggplants, lay the slices on a plate and sprinkle them with salt. Leave for 30 minutes, then rinse them thoroughly with fresh water and pat dry.
3. To make the tomato sauce, heat the oil in a saucepan and add the garlic. Cook for a few minutes, then stir in the remaining ingredients and bring to the boil.
4. Cover and simmer for 15 minutes; blend in a liquidiser or press through a sieve. Set aside.
5. Heat the oil in a skillet. Dip the eggplant slices in beaten egg and fry them until lightly coloured on each side. Slice the mozzarella.
6. Arrange the eggplants, tomato sauce and mozzarella in layers in a small greased ovenproof dish until all the ingredients have been used.
7. Sprinkle the Parmesan cheese over the top and bake the eggplants for 20 minutes or until the top begins to brown.
8. Serve with a salad made of endive, chicory and lettuce for a fresh, crisp contrast to a rather rich dish.
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more information
This dish can also be prepared using other vegetables instead of the eggplants. Try substituting 2 large bulbs fennel and make the dish in the same way but omitting the salting process. This is only necessary with eggplants as it removes excess water, making the eggplant easier to cook and more able to retain its shape.
