Baked Eggplant Parmesan

I love eggplant or aubergine as others call it. I like it fried dip in vinegar with bagoong and I also like it frittata as in tortang talong. I hate it soggy in pinakbet and sinigang. Eating eggplant the way we cooked it for many years makes me get sick of it (well not really its a fav) but sometimes I think of it, if there is any other way I can cook this wonderful veggie. Sure there are many and found one that I tried recently. This dish is a wonderful dish and I am sure, like me, eggplants lovers out there will love this recipe. I used the big round purple variety but the longs one are sure a hit.



Ingredients:
2 eggplants
olive oil
1 onion chopped
2 cloves of garlic minced
some fresh basil chopped
thyme - I used dried but fresh is even better
1 large tomato chopped
tomato sauce or puree
mushroom - canned or fresh - as you like
Parmesan cheese or any other cheese that you prefer or have
salt and pepper to taste

Procedure
1. Cut eggplant into an inch thick, brush with olive oil on each side and grill and set aside
2. In a pan, add olive oil, garlic, onion, and mushrooms cook until tender
3. Add basil, thyme, tomato and tomato puree, salt and pepper to taste
4. Cook until it is a sauce like consistency, add a little water if it is a bit dry.
5. Spray baking dish with oil and line grilled eggplant, top it with the sauce you just made.
6. Add cheese on top and bake at 180 degrees for 40 minutes to an hour.
7. Serve with rice or bread

This dish is even tastier the next day, I just heat it up in the microwave and I just love love love it.


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