Sometimes I get in the mood to make something special, that doesn't necessarily take 5 minutes to throw together. Last night I got out my Silver Spoon and paged through the 2000 recipes, looking for a good vegetarian dish. My eyes fell to this...Parmigiana di melanzane.
For those who can't speak Italian, it is s a layered, baked dish of aubergines (brinjal) in a rich tomato sauce with parmesan and mozzarella.
I have made alterations to original, so I don't need to give the full credit.
Parmigiana di melanzane.
2 onions sliced
3 tins of peeled tomatoes
15ml Balsamic vinegar
1 clove garlic
3 bay leaf
Jenny Morris Italiano Spice
Black Pepper and Salt
3 large brinjals, sliced into 1cm slices
2 eggs beaten
Pre-heat the oven to 180C.
Fry the onions until caramelized.
Add the balsamic vinegar, tomatoes, bay leaf, garlic, Italiano spice (about 15ml), black pepper, sugar and salt.
Cook the tomatoes uncovered until thick and reduced.
Meanwhile, fry the brinjals.
Once the tomatoes are cooked and thick, spoon a layer of the sauce at the bottom of an oven proof dish. (I used my very large pyrex).
Cover with a layer of brinjal slices and sprinkle with half the parmesan and mozzarella.
Pour over half the egg.
Repeat with another layer of brinjal and tomato sauce.
End with cheese and some egg.
Grind some more Italiano spice over the top.
Bake in a pre-heated oven for 25 - 30 minutes.
If your dish is deeper rather than wider, you can make as many layers as to use the ingredients.