Well the school holidays are almost over and it has been fairly frantic around here. I have been working on a couple of projects for a friend's baby shower at the end on the month and some quick wins around the house (new curtains, measuring for new blinds, retouching some painting). More on all of those later.
I have also been working a little in the garden as some of the summer crops are starting to die off and there is still a little time left to get a couple of new crops in before the cooler weather arrives.
Last week I made this Eggplant Parmigiana as part of last week's Meatless Monday and it was delicious! It started off as this recipe, however as I was out of some of the ingredients it quickly turned into a slight variation.
Ingredients
2 medium eggplants, cut into 1cm thick slices
Olive Oil
Medium onion, finely chopped
2 tsp crushed garlic
1 x 400g tin chopped tomatoes
1 jar pasta sauce
Grated cheese
Bambini bocconcini
Method
1. Preheat oven to 180C, Salt eggplant for 10 minutes then rinse under cold water and pat dry with paper towel.
2. Whilst eggplant is salting, heat a little oil in a medium saucepan, add onion and garlic and saute until soft, add tomatoes and pasta sauce and simmer for 5 minutes, giving it a stir when needed.
3. Add a little oil to frypan and cook eggplant in batches, drain on paper towel.
4. Layer tomato mixture with eggplant and grated cheese, finishing with tomato, bocconcini and grated cheese, bake for approx 20 minutes. Delicious!
Cheers
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