Melanzane Alla Parmigiana (Eggplant Parmesan)

Ingredienti

• 2 eggplants
• 2 or 3 tbsp olive oil
• 1 can tomato pulp
• 1 small onion chopped
• Grated mozzarella and parmesan cheese
• Salt & Pepper
• Dried oregano
• Parsley and pine nuts for garnish

Preparazione

1. 1

   --- Steps ---

2. 2

   Cut the eggplants in half lengthwise and score them without piercing the skin.

3. 3

   Season with S&P and brush lightly with olive oil.

4. 4

   In a skillet on medium high, brown the eggplants (cut side down) for a few minutes and then place in a preheated oven (cut side up) on 180 degrees for 30 minutes or until they become soft and cooked through.

5. 5

   Meanwhile, cook the onions in the remaining olive oil until soft.

6. 6

   Add the tomato sauce with heaping sprinkles of S&P and dried oregano.

7. 7

   Once the eggplants are done, spread around 2 tbsp of tomato sauce on each half and top generously with mozzarella and parmesan cheese.

8. 8

   Place in oven 10 more minutes or until cheese starts turning golden.

9. 9

   Once done, garnish with parsley or fresh herbs and pine nuts and let cool around 10 minutes before serving. Enjoy!