Parmigiana di Melanzane
My take on a traditional Italian dish. Easy to prepare, wholesome, and delicious, this can serve as a delicious meal for the whole family, served with a fresh salad or steamed veggies. Original recipe at: http://tasteandseeblog.co.za/2016/12/19/parmigiana-di-melanzane/
- 1 can Tomato & Onion mix
- 2 cloves Garlic
- 2 tbsp Apple cider vinegar
- 1/2 tbsp Oregano
- 1/2 tbsp Italian mixed herbs
- 1 large Carrot
- 1 large Zucchini
- 1 pinch Salt
- 1 pinch Pepper
- 1 large Eggplant
- 1/2 cup Hard cheese (e.g. Pecorino)
- 1/4 cup Basil pesto
- Heat the oil in a large saucepan. Add the garlic and sauté gently for a few minutes.
- Add the tinned tomato & onion mix. Rinse out the tin with 1/4 cup of water, adding this to the saucepan.
- Add the apple cider vinegar, oregano and Italian herbs. Mix together.
- As an optional step, add in the grated carrot & zucchini. Mix together.
- Allow to gently simmer for 25 minutes until it has thickened a bit.
- Use a hand-blender to pureé the sauce and disguise the grated veggies a bit.
- Preheat the oven to 180 degrees C. Line 1-2 baking sheets with baking paper.
- Slice the eggplant thinly. Place the sliced eggplant on the baking sheets, drizzle with extra virgin olive oil, and bake in the oven for 10-15 minutes. Make sure to check up on the eggplant every now and then to make sure that it doesn't burn. Remove the eggplant when cooked properly and allow to cool a bit.
- Prepare the Parmigiana di Melanzane for baking by spreading a good layer of Napoletana sauce on the bottom of a baking dish big enough for 2. Add a layer of cheese, followed by the cooked eggplant, and finally a thin layer of basil pesto. Repeat this cycle (sauce, cheese, eggplant, basil pesto). End off with a layer of sauce topped with cheese.
- Bake in the oven for 35-40 mins, until the top is golden brown and crispy (YUM!), and the sauce is bubbling.
- Remove from the oven when done and allow to rest for 10 minutes before serving.