Saturday, June 2, 2012

Eggplant Parmigiana

Eggplant Parmigiana

  • 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
  1. Cut the eggplant length ways about 1 cm thick.
  2. 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..
  3. In a pot over a medium heat, add the garlic, tomatoes, basil and sugar and simmer gently for about 10 minutes.
  4. Top each piece of eggplant with some of the tomato sauce, cover with mozzarella and grate a little parmesan over the top.
  5. Place under the grill again until cheese has melted.
  6. Done and delicious.

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