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12:45 PM
awok
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
- 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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