Melanzane Parmigiana Recipe
This recipe is fantastic if you are craving that lasagna taste but not the pasta calories!!!
- 2 x eggplant
- Tin Tomates
- Pinch sugar
- Salt and Pepper
Heat the oven
Slice the eggplant lengthways. Lay on board and sprinkle with some salt to start drawing liquid.
Finely chop the onion and add to pan with olive oil to soften. Add garlic for a few minutes.
Once soft add the tin of tomatoes, splash of vinegar, basil and pinch of sugar. Simmer gently for 15 mins and then turn off.
In batches take the eggplant and gently brown in fry pan with some olive oil.
Once eggplants are browned and sauce is cooked layer the eggplant followed by sauce and generous grating of parmesan. Layer until finished and finish with parmesan.
Bake in oven until a little brown - normally 20-30 minute. I use the fan grill to brown.
Serve with a fresh salad