Cheap Eats Recipes

Eggplant Parmigiana – A Vegetarians Delight

By Amy @ cookbookmaniac

I've never been a big fan of eggplant. The oblong, deep purple nightshade has always struck me as somewhat bland and mealy. One day, Pizzaboy's Italian Aunt, made eggplant parmigiana as an entree for a Christmas Eve meal. I have been converted ever since. Parmigiana is a classic Southern Italian dish made with thick slices of eggplant that are fried in olive oil until golden then layered with tomato sauce, mozzarella cheese, and basil and baked until bubbly. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have been developed in other countries, usually in areas of Italian immigration. In some recipes the eggplant is breaded and fried. While this adds a whole extra layer of texture, I don't think it's necessary. There are many versions of eggplant parmigiana. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Recipe adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl 2 medium-sized eggplants 1/2 cup olive oil 1 large onion, finely diced 2 teaspoons garlic, minced 800g can of chopped tomatoes 2 tablespoons of tomato paste 3 tablespoons of dry white wine 1 tablespoon soft brown sugar 1 teaspoon dried oregano 1 cup of shredded fresh basil leaves 250g bocconcini or buffalo mozzarella, sliced 1/2 cup of shredded parmesan cheese Salt & Pepper to taste 1/ Slice eggplant into 1cm thick slices. Lay them on a flat surface…