| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
2bl |
1 |
servings |
INGREDIENTS
| 1 |
|
Eggplant; (about 400 g) |
| 1 |
ts |
Salt |
| 1 |
|
Onion; peeled and sliced |
| 1 |
tb |
Olive oil |
| 3 |
lg |
Ripe tomatoes; skinned and chopped |
| 1 |
c |
Water |
| 2 |
|
Additional tablespoons olive oil |
| 10 |
|
Fresh basil leaves; (or 1 level teaspoon |
|
|
; dried basil) |
| 1 |
|
1/2 cups grated mozzarella cheese; up to 1 |
INSTRUCTIONS
Slice the eggplant (but don't peel it) and put into a dish. Sprinkle
with salt then cover the eggplant with a weighted-down plate and
leave for 30 minutes to remove the eggplant's excess juices.
While the eggplant is resting, prepare the fresh tomato sauce. Fry the
onion in 1 tablespoon olive oil over a gentle heat until it's soft and
glossy; allow at least 5 minutes to develop a good flavour. Add
tomatoes and water, then simmer for about 40 minutes or until it's
reduced to a rich tomato sauce. Season to taste with pepper and a
tiny pinch salt.
Pour away all the dark juices from the eggplant, then rinse the salt
from the slices in clean cold water and pat dry with paper towels.
Dip the eggplant slices in flour then panfry gently in the additional
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 hot oven (200 deg C) for about 20 minutes or until bubbling
hot. Serves 4.
Converted by MC_Buster.
Per serving: 359 Calories (kcal); 16g Total Fat; (35% calories from
fat); 9g Protein; 55g Carbohydrate; 0mg Cholesterol; 2189mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0
Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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