Ingredients:
Four large eggplants
One tin of tomatoes
A handful of fresh tomatoes
Two red onions
1 red and one yellow pepper
Salt and pepper
Two tablespoons of grated parmesan
Three packs of fresh mozzarella
Olive oil
Method:
1. Slice up your eggplant, dust with salt and pepper and fry the pieces in a small amount of olive oil. (Avoid saturating or you’ll make it greasy.)
2. Once lightly fried on each side for two minutes take out the eggplant and leave to one side.
3. Finely chop your onion, pepper and garlic and fry in another spoonful of olive oil. Once the onion begins to soften you can add the tin of tomatoes and salt and pepper to taste.
4. Add the fresh tomatoes and simmer for around 20 minutes. If the sauce tastes bitter, add a teaspoon of sugar to sweeten it up.
5. Select a baking dish and layer your slices of fried eggplant in the bottom (similar to a lasagne.)
6. Pour the red sauce mix over the top and repeat with another layer of eggplant.
7. When you’ve used all the vegetables pop in the oven to bake for 40 minutes. (This may take slightly more or less time, depending on how thick your eggplant slices are.)
8. 10 minutes before you’re due to serve, slice the mozzarella over the top, add the parmesan and grill until the cheese begins to ooze.
9. Serve with fresh crusty bread and salad.
Four large eggplants
One tin of tomatoes
A handful of fresh tomatoes
Two red onions
1 red and one yellow pepper
Salt and pepper
Two tablespoons of grated parmesan
Three packs of fresh mozzarella
Olive oil
Method:
1. Slice up your eggplant, dust with salt and pepper and fry the pieces in a small amount of olive oil. (Avoid saturating or you’ll make it greasy.)
2. Once lightly fried on each side for two minutes take out the eggplant and leave to one side.
3. Finely chop your onion, pepper and garlic and fry in another spoonful of olive oil. Once the onion begins to soften you can add the tin of tomatoes and salt and pepper to taste.
4. Add the fresh tomatoes and simmer for around 20 minutes. If the sauce tastes bitter, add a teaspoon of sugar to sweeten it up.
5. Select a baking dish and layer your slices of fried eggplant in the bottom (similar to a lasagne.)
6. Pour the red sauce mix over the top and repeat with another layer of eggplant.
7. When you’ve used all the vegetables pop in the oven to bake for 40 minutes. (This may take slightly more or less time, depending on how thick your eggplant slices are.)
8. 10 minutes before you’re due to serve, slice the mozzarella over the top, add the parmesan and grill until the cheese begins to ooze.
9. Serve with fresh crusty bread and salad.
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