My super light EGGPLANT PARMIGGIANA

TODAY..as an eggplant lover..I looked in my fridge and guess what ,didnot find any kind of veggies EXCEPT for my eggplants...:)) so I smiled at them and told them ,sorry babes,,,,Am GONNA GRILL YOU .:)
and here is my ultra light eggplant italian parmiggiana..

Ingredients:

• 2 large eggplant, about 2 pounds
• 2 cups basic tomato sauce..see recipe below.
• 1 bunch fresh basil leaves, 
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup freshly grated Parmigiano-Reggiano
• salt and pepper

How to make it..

Slice each eggplant into {longitudinal} pieces about 1  inch thick. Lightly season each disc with salt and pepper and leave them for about 30-40 minutes .

after those thirty minutes...grill those eggplant slices for 2 minutes on each side on the grill. and put them a side.

My beloved tomatoes

The tomato sauce:
1/4 cup extra-virgin olive oil
1  onion, diced finely.
3 garlic cloves, peeled and thinly sliced
3 tablespoons dried thyme .
5 tomatos ,crushed or simply put in the electric mixer until they are completely dissolved and only juice is remaining.
1/2 cup ready made tomato paste
In a  saucepan, heat the olive oil . Add the onion and garlic and cook until soft and light golden brown, . Add the thyme  and cook 5 minutes more, . Add the tomatoes  juice and paste and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt . This sauce holds 1 week in the refrigerator.

In an 8 by 12-inch brownie pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
bake uncovered until the cheese  melts and the tops turn light brown, about 20 minutes. Serve immediately.

buon appetito....


 FROM NESRINE...WITH LOVE