This is a fun way to make Eggplant Parmigiana! The basic recipe courtesy of Loretto at sugarlovespices.com. Make it and you might become a "fan" too!
1 medium eggplant
7 oz (200g) sliced mozzarella
1/4 cup parmesan
28 oz (3 1/2 cups) tomato sauce or passata
2 or 3 tbsps olive oil
1 garlic clove
pinch red pepper flakes
4 basil leaves plus more to garnish
salt and pepper to taste
Take a medium eggplant and slice it about 1 1/2" below the stem down lengthwise about 1/4" thick to make 6 or 7 slices, keeping the stem end intact. If you think your eggplant might be bitter, salt the slices and leave for 30 minutes then brush off the salt.
Place the eggplant on a piece of parchment paper in a baking dish and add some pepper and a drizzle of olive oil. Bake at 375°F for 15-20 minutes. Remove and let rest until cool enough to handle.
While the eggplant cools add 2 tbsps olive oil to a saucepan. Heat to medium and add the red pepper flakes and whole garlic clove. When garlic starts to sizzle add the tomato sauce, salt, pepper and basil leaves. Stir and simmer for 15 minutes.
Up the oven temperature to 400°F. Fan open the eggplant slices and place mozzarella slices between each slice of eggplant along with some parmesan cheese. Spoon sauce between each slice and pour the rest of the sauce on top. Add more parmesan, some torn basil leaves and another drizzle of olive oil.
And you'll find the recipe for these lovely stuffed tomatoes we had alongside our eggplant here:
Bake at 400°F for 25-30 minutes or until very tender. Cool 5 minutes before serving.
https://hotandcoldrunningmom.blogspot.com/2021/08/rice-stuffed-garden-tomatoes.html?m=1
Adapted from: sugarlovespices.com
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