2 Large eggplants chopped into circles.
Salt
Large transferrable pan or oven-proof dish
Rice bran oil
Salt and Pepper
Red Sauce
5 tablespoons of Olive oil
2 cans of chopped tomatoes
1/2 cup of water
1 onion diced.
3 garlic cloves crunched.
1 teaspoon of brown sugar
Salt and Pepper
Eggplant filling
2 Mozzarella balls diced into circles.
1/2 cup of grated parmesan cheese
Fresh basil
Method
Cut the eggplant into circles, lay them flat on a chopping board, and sprinkle them with some salt.
Allow them to sit for 20 minutes.
Making the red sauce.
Heat a pot with olive oil and fry the onions and garlic soft.
Pour in the canned tomatoes, water sugar, salt and pepper, and reduce down on low heat for approx. 30 minutes.
Assembling and cooking the eggplant
Preheat the oven to 180oC.
In a large transferrable pan, heat some rice bran oil,
I prefer rice bran as it holds its heat approx. 7 tablespoons, however, you can use some olive oil, and fry the eggplant with some salt and pepper on both sides until soft.
Once all the eggplant is cooked, using the same pan or an oven dish, arrange them in a circle and place a piece of mozzarella in between each slice. Then pour over the red sauce and sprinkle with parmesan cheese and sprinkle over some fresh basil.
Place the eggplant into the oven for 20 minutes until the cheese has melted.
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