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Categories:
eggplant salt onion extra-virgin olive oil tomatoes water extra-virgin olive oil fresh basil Mozzarella cheese
Viewed: 57 - Published at: 4 months agoIngredients
- 1 x Eggplant, (about 400 g)
- 1 tsp Salt
- 1 x Onion, peeled and sliced
- 1 Tbsp. Extra virgin olive oil
- 3 lrg Ripe tomatoes, skinned and minced
- 1 c. Water
- 2 x Additional Tbsp. extra virgin olive oil
- 10 x Fresh basil leaves, (or possibly 1 level tsp. dry basil)
- 1 x 1/2 c. grated mozzarella cheese, up to 1
Method
- Slice the eggplant (but do not peel it) and put into a dish.
- Sprinkle with salt then cover the eggplant with a weighted-down plate and leave for 30 min to remove the eggplant's excess juices.
- While the eggplant is resting, prepare the fresh tomato sauce.
- Fry the onion in 1 Tbsp.
- extra virgin olive oil over a gentle heat till it's soft and glossy; allow at least 5 min to develop a good flavour.
- Add in tomatoes and water, then simmer for about 40 min or possibly till it's reduced to a rich tomato sauce.
- Season to taste with pepper and a tiny healthy pinch salt.
- Pour away all the dark juices from the eggplant, then rinse the salt from the slices in clean cool water and pat dry with paper towels.
- Dip the eggplant slices in flour then panfry gently in the additional extra virgin olive oil.
- Arrange layers of eggplant, tomato sauce and basil in a shallow, ovenproof dish and finish with a layer of mozzarella cheese.
- Bake in a warm oven (200 deg C) for about 20 min or possibly till bubbling warm.
- Serves 4.
