INGREDIENTS:
For the tomato sauce:
- 1 medium onion, chopped coarsely
- 3 large, ripe, juicy tomatoes, chopped coarsely
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt or to taste
- Freshly ground black pepper to taste
- 3 tablespoons tomato paste
- 1/2 cup water
- 1 bay leaf
- 1 sprig fresh oregano herb or 1/2 teaspoon dried oregano, or 1/2 teaspoon dried za’atar herb
- Slices of halumi or mozzarella cheese, 1 per slice of eggplant.
- 1/2 cup grated Parmesan or other sharp cheese
- 1 large eggplant
- 1/2 cup flour seasoned with 1/4 teaspoon salt, for coating
- Olive oil
- Preheat the oven to 375°F (190°C).
- Prepare the sauce:Blend the onions, tomatoes, garlic, olive oil, salt and pepper in a blender or food processor until only slightly chunky.
- Pour into a medium pan. Add the tomato paste, water, bay leaf and oregano. Stir well.
- Cook, covered, over medium heat until the mixture simmers. Lower the heat and continue cooking, uncovered, until the sauce is thick and savory; about 1/2 hour.
- Adjust salt and pepper if desired.
- In the meantime, slice the eggplant thickly. Rinse the slices and drain.
- Drag the eggplant slices through the seasoned flour and place them on a generously greased baking pan. Or line the pan with baking parchment.
- Dribble a little olive oil over each eggplant slice.
- Sliced eggplant is a filling, hearty yet healthy alternative to meat or poultry.
- Bake for 15 minutes or until tender and getting crisp at the edges. Don’t turn the oven off yet.
- Remove the bay leaf from the sauce.
- Place a slice of halumi or mozzarella over each eggplant slice. Cover with a large spoonful of tomato sauce. Cover each slice with grated cheese.
- Bake the slices 5-10 minutes, or until the halumi or mozzarella is melting.
- Serve hot, with lemonade for the kids and the aforementioned chilled rose wine for the grownups.
Source: From The Grape Vine
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