Thursday, June 6, 2013

Aubergines with Mozzarella and Parmesan

3 eggplants sliced thinly
olive oil
10 1/2 oz mozzarella sliced
1 cup freshly grated parmesan
3 tablespoons bread crumbs
1 tablespoon butter

Sauce
2 tablespoons olive oil
4 shallots chopped finely
2 garlic cloves chopped finely
14 oz canned tomatoes
1 tsp sugar
8 fresh basil leaves shredded
salt and pepper

Arrange eggplant slices in a single layer on one or two large baking sheets.  Brush with olive oil and bake in oven at 400 degrees for 15-20 minutes until tender.

Meanwhile, make the sauce. Heat the oil in a heavy bottom pan, add shallots and cook, stirring occasionally for 5 minutes until softened.  Add garlic and cook for 1 minute more.  Add the tomatoes with juices.  Stir in sugar and season to taste with salt and pepper.  Bring to boil, reduce heat, let simmer for 10 minutes until thickened.  Stir in basil leaves.

Brush ovenproof dish with olive oil and arrange half the eggplant slice in the bottom.  Cover with half the mozzarella, spoon over half the tomato sauce, and sprinkle half the parmesan.  Mix the remaining parmesan with the bread crumbs.  Make more layers ending with the parmesan mixture.

Dot the top with butter and bake for 25 minutes until top is golden brown.  Remove from overn and let stand for 5 minutes.      

I got this recipe from Perfect Italian.  It is very good.  Jesse asked if we could have it again soon.  When I was layering I did not think there would be enough sauce to have a nice saucy dish but it ended up being the perfect amount once cooked.

Megan-4/5
Jesse-4.5/5

No comments:

Post a Comment