Classic Eggplant Parmesan
- 800 ml of classic Tomato sauce
- 1-2 teaspoon of black or green olive paste
- Three large eggplants, peeled and sliced into1 cm thick lengthwise slices
- 100g grated Parmesan cheese
- 50g organic breadcrumbs
- 1 tablespoon of finely diced butter
- A dash of olive oil
- Salt and pepper
Preheat the oven to 250°C.
Salt both sides of the eggplant slices on a large tray or plate, wait 15 minutes. Then, dry the slices with paper towels. Set the oven to the grill function and grill the eggplants for a few minutes being careful not to burn them
Butter or oil an oven pan (at least 2-3 cm deep) and add a layer of the grilled eggplant slices. Cover with tomato sauce, some grated cheese and a bit of black pepper. Repeat the layers and cover the top fully with tomato sauce, lots of cheese and the organic bread crumbs. Add a dash of black pepper and some finely diced butter.
Reduce the oven temperature to 220°C and place the eggplant parmesan on the middle rack for at least 10 min. Then reduce to 200°C for another 10-15 minutes. Ensure that the surface is nicely browned but not burned.
Some crispy baguette, a summer salad and a good glass of red wine will go well with it.