Such little effort for tasty results. The ingredients for this dish are cheap and the preparation is easy. A great Mediterranean, healthy mid week dinner or weekend lunch.
2-3 eggplants (depending on size and hunger) 6 tomatoes
Block of parmigiano reggiano or parmesan 2 tins of Italian tomato pulp
Dried Oregano Salt and pepper
What to do:
Slice eggplant lengthways so they are about finger width. Find a space where you can lay them flat (I use chopping boards). Sprinkle each side of the eggplant with salt. Don’t be shy as the salt will be wiped off and won’t be going into the dish. Let the eggplants sit for a minimum of 1/2 hour…the salt helps the eggplant excrete the bitterness.
You will need a rectangular baking dish. It is up to you the size, if it’s small and deep you can create more layers, if it’s larger and shallow you will only do two layers.
Wipe of the excess salt and water from the eggplant slices with a paper towel.
On the bottom of the dish sprinkle some olive oil.
Spread a few spoonfuls of tomato pulp on the bottom of the dish so there is a thin layer. Place your first layer of eggplant on top. Don’t worry if there are gaps or you need to cut some eggplant slices in half to make them fit. Slice the tomatoes and scatter them over the eggplant layer. Sprinkle salt, pepper and oregano over the tomatoes. Grate a thin layer of cheese over the top. Use a thick grater setting. Cover again in tomato pulp.
Layer the remainder of the eggplant on top. Cover with tomato pulp. Grate a layer of cheese.
Put in the middle of the oven on 180 degrees for 20-30 minutes. If you stab the eggplant with a fork or knife and it passes through easily, it is ready.
This is great as lunch or if you want to bulk it up for dinner enjoy with with a green salad, recipe also on the site.