- 8
- 15 mins
- 120 mins
Ingredients
- For Eggplants:
- 1 large garlic clove, finely chopped
- 3 tablespoons olive oil
- 2 cans tomatoes, or 10 oz very ripe tomatoes, peeled
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 4 eggplants
- 1/4 cup all-purpose flour
- 1/2 cup olive oil
- 6 oz mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
Preparation
Step 1
FOR SAUCE: In a large frying-pan, cook garlic in oil until tender and aromatic. Add tomatoes, tomato paste, salt, pepper and herbs. Bring to a boil and simmer for about 1 hour, or until sauce is thick and reduced by half.
FOR EGGPLANTS: Meanwhile cut eggplants into thin slices. Sprinkle with salt and allow to drain for 1 hour. Preheat oven to 400 degrees. Pat eggplants dry and dust with flour. Heat 1/4 cup oil in frying-pan and fry slices over moderately high heat until lightly browned on both sides. Add more oil as necessary.
TO ASSEMBLE: Cut mozzarella into thin slices. Cover bottom of an oiled gratin dish with a thin layer tomato sauce and add a layer of eggplant and one of mozzarella. Spoon on more sauce, add another layer of eggplant and mozzarella and sprinkle with Parmesan. Repeat. Bake in oven for 30 minutes.