I remember tasting this recipe with my uni friends one day for lunch and I have loved it ever since. I have made this recipe, just by searching for similar recipes and taken some tips here and there. This brings back a lot of memories from when I just started uni. I had made some amazing friends and we loved exploring different restaurants and eating places near the campus. One day we stumbled upon this sort of take away bar, where there were a few tables you could eat at. There was an old lady working there and so we decided to call the eatery “the old lady”.  I just fell in love with the Parmigiana, as it is called in italian. I would always say to my friends, lets go to the old lady place. Of course, we couldn’t go everyday, as we would get fed up with it, but that was ok since we found a lot of other great places.

One thing I have to say, is that this is my interpretation of the parmigiana and by all means not how it is originally made.

Ingredients:

2 eggplants

1-2 mozzarellas

4 eggs

250 ml bread crumbs or flour (your choice)

1 onion

2 cloves of garlic

600ml tomato sauce

Handful grated parmesan cheese

Salt and pepper

Olive oil

Method:

Start by slicing the eggplants into rounds. I do this for simplicity but you can also slice them lengthwise.

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Preheat a skillet. Meanwhile, dip your eggplants into the flour or breadcrumbs, which you season with salt and pepper, so they are covered on both sides.

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Then dip them in the eggs, which you also season and lightly beat.

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Add to the skillet and cook on both sides until golden.

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Remove from the skillet onto a plate.

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Now lets make the sauce. Slice and dice the onion and mince the garlic cloves.  Add to a frying pan. Season.

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Add the tomato sauce and let everything cook for about 5-10 minutes. Taste to see if you need to season more.

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Now assemble the eggplant parmesan. Start by adding a bit of the sauce onto the bottom of a baking dish.

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Add the eggplants and cover with some sauce again. Add some mozzarella cheese (as much or as little as you like).

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Repeat these steps until you have no eggplant left. Last step is then to cover with sauce and add mozzarella and the shredded parmesan cheese. Cook at 200 degrees celsius until the cheese is melted.

IMG_5921IMG_5922Serve with some crusty bread and enjoy.

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