Eggplant alla Parmigiana

18 Okt

This recipe was introduced to me by Sophie Dahl’s book ‘Miss Dahl’s Voluptuous Delights’. As I already mentioned before, I love the feeling of having something on the stove or in the oven and this recipe uses both🙂. When I pick up the cookbook and try to find the recipe, the book falls automatically on the right page and the page is dirty from spilled tomato sauce. I have tried different versions of this recipe, however I keep using it again because Sophie Dahl has the perfect suggestion for the tomato sauce between the eggplant slices.

Ingredients

3 medium eggplants, sea salt, 125 ml olive oil, 1 large onion, 2 toes of garlic, 3 cans of peeled tomatoes, 1 tablespoon of brown sugar, salt and pepper, balsamic vinegar, 50 g. of basil, 300 g. or 2 balls of mozzarella, 100 g. of grated Parmesan cheese and a bit of breadcrumbs.

Preparation

Heat the oven until 200 g. degrees. Slice up the eggplant in 1 cm. thick slices, sprinkle them with sea salt and leave them to dry for 20 minutes. Please watch out with the sea salt! Because the first time I made this recipe I was a little bit too exciting with sprinkling the sea salt and when we ate it we got a stomach ache from all the leftover salt grains..

Heat up some olive oil and bake the onion and the garlic softly until they glace. Add the peeled tomatoes, salt and pepper. Sophie Dahl suggests to add brown sugar and some balsamic vinegar to the mix and I think this makes the tomato sauce perfectly sweet. Just put some balsamic vinegar in it as you prefer. Then leave the pan on the fire for 20 minutes with the lid on.

Sprinkle a bit of olive oil on the eggplant slices and put them in the oven for 15 minutes until they get brown. Grease an oven dish with olive oil and take the eggplant slices out of the oven and make a layer in the dish. Then, just as in normal lasagna, make layers of basil, mozzarella, tomato sauce and Parmesan cheese until you are out of ingredients . Finalize with a mix of Parmesan cheese, basil and breadcrumbs. Put the dish in the oven for 20 minutes and serve it with a green salad as you prefer. Buon appetito!


Thanks to Sanne for the recipe tip!

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