Baked Aubergine (melanzana Alla Parmigiana)

It should come as no huge surprise that the secular world is confused and off-base about the identity and calling of women. But what I find distressing is the extent to which (this) has taken hold even within the evangelical world. We see the fruit of that revolution as prominent Christian speakers, authors, and leaders promote an agenda, whether subtly or overtly, that encourages women to define and discover their worth in the workplace, in society, or at church, while minimizing (or even at the expense of) their distinctive roles in the home as daughters, sisters, wives, and mothers – as bearers and nurturers of life, caregivers, as those privileged and responsible to shape the heart and character of the next generation. The feminist revolution was supposed to bring women greater fulfillment and freedom. It was supposed to make us feel better about ourselves; after all, “You’ve come a long way, baby!” But we see the poisoned fruit of the revolution in the eyes and pitiable cries of women who are drowning in the quagmire of serial divorce and remarriage and wayward children; women who are utterly exhausted from the demands of trying to juggle one or more jobs, function as single parents and be active in church; women who are disoriented and confused, who lack sense of mission, vision, and purpose for their lives and who are perpetually, pathetically shrouded in woundedness, self-doubt, resentment, and guilt.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sainsbury1	4	Servings

INGREDIENTS

2		Aubergines weighing about
		750g 11/2 lb in total
2	T	Olive oil, about
50	g	Parmesan cheese, grated
		2oz
1	T	Olive oil
3		Garlic cloves, chopped
10		Ripe tomatoes, skinned and
		chopped up to 12
90		Red wine, optional 3
		floz
3		Sprigs fresh basil or 1
		teaspoon dried oregano
		Salt

INSTRUCTIONS

Preheat the oven to Gas Mark 6/200 Ã¸C/400 Ã¸F. Slice the aubergines
into rounds about 1cm (1/2 inch) thick. Heat about a teaspoon of the
olive oil in a frying-pan, add some of the aubergine slices and fry
for 6-8 minutes or until softened and browned. (Don''t worry if the
aubergine sticks a little). Do the same with the remaining aubergine
slices and oil. To make the sauce, heat the olive oil in a saucepan,
add the garlic and fry gently for about 5 minutes or until golden.  Add
the tomatoes, wine, if using, and basil or oregano, season with  salt
and simmer for 15-20 minutes or until thickened. Spread a little  of
the sauce on the bottom of a 1-litre (13/4 pint) shallow ovenproof
dish and arrange a layer of aubergine slices on top. Continue  layering
the sauce and aubergines in the dish, finishing with a layer  of sauce.
Sprinkle the parmesan on top and bake in the oven for 10-12  minutes or
until the top is browned and bubbling.  Converted by MC_Buster.  NOTES
: The name of this recipe, and its ingredients, suggest that it  comes
from Parma, in the northern region of Emilia-Romagna, where  parmesan
cheese originated. In fact, it is a southern speciality and  is often
cooked with layers of mozzarella instead of parmesan.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 182 Calories From Fat: 125 Total Fat: 14.1g Cholesterol: 11mg Sodium: 431.7mg Potassium: 415.5mg Carbohydrates: 9g Fiber: 3.7g Sugar: 2.9g Protein: 7.4g