When you really want lasagna but don't want to eat the carbs - make eggplant parmesan. My recipe is simple but full of flavour. The key is the eggplant.
It must be barbecued. There is a little prep but no more than half an hour. If you feel like giving your tomato sauce some love, you can roast the tomatoes and let them simmer with fresh herbs or you can cheat and use a can of crushed tomatoes with dried herbs - also tasty.
Eggceptional Eggplant Parmesan
1 large eggplant sliced 1 cm thick
2 - 3 large tomatoes quartered.
1 jar of passata or a small can of crushed tomatoes.
1 onion diced
3 cloves of garlic minced
1 tbsp of fresh thyme chopped or 1 tsp of dried thyme
1 tsp of dried oregano
1 cup of grated mozzarella
1 1/2 cup of grated parmesan
a bunch of basil
a few tbsp of olive oil
salt and pepper
Begin by setting your oven to 300. Toss the tomato quarters in olive oil, salt and pepper. Spread them out on a parchment lined cookie sheet and bake for 30 - 45 minutes.
While the tomatoes are baking, heat your barbecue to a medium heat and drizzle the eggplant slices with olive oil and sprinkle with salt and pepper. Grill on each side, watching for nice colour, about 5 minutes per side. Remove when done.
Heat a saucepan over medium heat and add a tbsp of olive oil. When hot, add the diced onion, thyme and minced garlic. Add some salt and pepper and cook for 5 - 6 minutes until the onions are soft. Add all the tomatoes, the dried oregano, some salt and pepper and turn the heat to low. Let simmer for 15 - 20 minutes, stirring occasionally. Taste test and if yummy, remove from the heat.
Assemble your dish by first putting a little sauce in your 8x8 pan. Place 2 slices of eggplant on the bottom, then sprinkle half the parmesan and lots of basil leaves then 2 more slices of eggplant. Spread loads of sauce on the eggplant slices, then parm, then basil and so on. I had 6 slices, if you have more, adjust accordingly. The mozzarella is for the top. Bake at 350 for 30 minutes.
1 large eggplant sliced 1 cm thick
2 - 3 large tomatoes quartered.
1 jar of passata or a small can of crushed tomatoes.
1 onion diced
3 cloves of garlic minced
1 tbsp of fresh thyme chopped or 1 tsp of dried thyme
1 tsp of dried oregano
1 cup of grated mozzarella
1 1/2 cup of grated parmesan
a bunch of basil
a few tbsp of olive oil
salt and pepper
Begin by setting your oven to 300. Toss the tomato quarters in olive oil, salt and pepper. Spread them out on a parchment lined cookie sheet and bake for 30 - 45 minutes.
While the tomatoes are baking, heat your barbecue to a medium heat and drizzle the eggplant slices with olive oil and sprinkle with salt and pepper. Grill on each side, watching for nice colour, about 5 minutes per side. Remove when done.
Heat a saucepan over medium heat and add a tbsp of olive oil. When hot, add the diced onion, thyme and minced garlic. Add some salt and pepper and cook for 5 - 6 minutes until the onions are soft. Add all the tomatoes, the dried oregano, some salt and pepper and turn the heat to low. Let simmer for 15 - 20 minutes, stirring occasionally. Taste test and if yummy, remove from the heat.
Assemble your dish by first putting a little sauce in your 8x8 pan. Place 2 slices of eggplant on the bottom, then sprinkle half the parmesan and lots of basil leaves then 2 more slices of eggplant. Spread loads of sauce on the eggplant slices, then parm, then basil and so on. I had 6 slices, if you have more, adjust accordingly. The mozzarella is for the top. Bake at 350 for 30 minutes.
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