PAMPERS AND PEARLS: Taste of Tuesday: Eggplant Aubergine

~ Happy Tuesday Lovies ~

I trust you all made it through Monday...phew! Did you buy some shoes??

Our spring/summer garden is coming to an end, sad face. The lettuce and majority of peppers/tomatoes have all been harvested, but the last bit of produce is EGGPLANT!!! In this past week alone we've picked 4 eggplants and there are about 5 more that will need to be picked in the next week or two. So, this household will be having every type of eggplant recipe I can find! Last night was no exception, as I made Eggplant Aubergine (parmigiana).

Ingredients:

1 large onion, peeled and sliced

Olive Oil

2 large eggplant, sliced into rounds about 1/2 inch thick

28 oz Can tomatoes (San Marzanos are the best & have the most flavor)

1 bunch of basil

2 large handfuls of freshly grated Parmesan.

Instructions:

1. Cook onion with a little olive oil in a saucepan over medium heat until softened but not brown.

2. Sprinkle eggplant slices with salt and allow to stand while onion cooks

3. Add tomatoes and a few basil leaves to onion. Crush tomatoes to break up and simmer with the lid on for 30 minutes to an hour (so the flavors can come together).

4. Meanwhile, Preheat oven to 425 degrees. Generously oil a large baking tray. Pat eggplant dry with paper towel removing as much salt as possible. Place eggplant in a single layer on the tray and and drizzle with more olive oil. Bake for 20 - 30 minutes, turning once or twice until the eggplant is soft and golden.

5. Place a layer of tomato sauce in a medium baking dish. Layer with eggplant slices, top with more sauce, a few basil leaves and some cheese. Repeat the layers until everything is used up finishing with a generous sprinkle of cheese. Bake for 20 - 30 minutes or until cheese is melted and everything is hot & bubbling.