Anything having to do with eggplant, I'm in. And, anything involving Italian seasonings is also a must. Add cheese? You got me. I'm helpless. So, when I found this recipe for Aubergine Parmesan, I was intrigued. (Partly, because I was clueless as to what an "aubergine" was. Apparently it's an eggplant.) But, to find tomatoes for less than $1/piece was the problem, not to mention fresh basil and oregano. Answer? Farmer's market for the tomatoes and start an herb garden for the basil and oregano. This recipe is simple, but time consuming, so an easy weeknight favorite it's not. It's also ugly. When my husband saw it he said, "Wow. Their recipe was crap, huh?" Then he tasted it and said, "Oh, I'm so glad this is awesome. I didn't want to have to skirt around it being a bust." ...Thanks? It may not be pretty, but it's that food-gasmic feeling that truly counts.
1lb tomatoes (I think I had more, but I wanted leftovers of sauce)
chopped basil, oregano, salt (you can't have too much basil)
2 cloves garlic (or more!)
1 lb whole milk mozzarella, sliced thin
1 large eggplant
1 large zucchini
tomatoes throughly while the diced onion and garlic sautees in olive oil
some help. My daughter's a bang-up tomato washer.
tomatoes and all herbs. Add them to translucent onions and garlic.
tomatoes, et al, stirring frequently
WASH and SLICE
zucchinis and eggplant
the pieces, too.
it out! Your sauce starts to reduce (and smell pretty awesome). Reduce this by half and then remove from heat.
zucchinis and eggplant down with a paper towel (just another one of my daughter's talents)
the zucchini and eggplant (I used my griddle) on both sides
oven to 350
baking dish with olive oil
eggplant--parm--mozzarella--sauce--zucchini--mozzarella--parm--sauce--cheese until you are out of ingredients
always end up with cheese on top (of course)
you have sauce left, and IF your family doesn't like chunky spaghetti sauce, put it in the blender (but make sure it's not hot, otherwise you'll have red walls)
@ 350 for 30-40 minutes
It will be a tad watery and be, well, ugly. Yeah, but it tastes good!