Sprinkled with a little salt and let it sit, forcing the water to ooze out from eggplants then baked in two stages. First brushed with olive oil and roasted 15 minutes in oven, then finally layered with sauce and cheese and cooked for another 40 minutes to amalgamate flavours. Simply delicious!
|Prep time: 10 minutes + 45 minutes waiting time|
|Cooking time: 55 minutes|
|Servings or yield: 4 to 6|
|Difficulty level: Easy|
|2 medium eggplants in sliced ½ inch peel|
|3 cup homemade tomato sauce|
|1 cup grated Parmesan cheese|
|1 cup grated mozzarella|
|Salt and pepper to taste|
|Basil or fresh parsley to serve, optional|
Place sliced eggplants in a colander, sprinkled each layer with a little salt. Add a weight on the eggplants and a plate under the sieve to collect the water, let it sit 30 to 45 minutes.
Preheat to 400˚F. Rinse eggplant thoroughly to remove as much salt as possible, place on paper towels, add another paper on top and press well to remove as much water as possible. Place the eggplant on a baking sheet and brush with olive oil. Bake for 15 minutes at 400˚F.
Remove eggplants from oven. Spread 6 tbsp. tomato sauce in the bottom of a baking dish (about 10 by 8 inches) and add a layer of eggplants and pepper (do not add salt). Sprinkle with grated parmesan and mozzarella cheese. Repeat with another layer of eggplant, tomato sauce, parmesan and mozzarella, making sure to finish with the cheese. Bake at 400˚F 40 minutes.
Serve with parmesan shavings and fresh parsley or basil and enjoy.