Eggplant Parmesan
"Baked Eggplant in roasted tomato sauce with parmesan cheese...."
INGREDIENTS
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Eggplant-1 big one
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Tomato sauce-2 cups (see recipe below)
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Cheese-parmesan-1/2 cup
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Cheese-cheddar-1/2 cup
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Bread crumbs-1 cup
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Egg-1
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Vegetable Oil-2 tbsp
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Spinach-1 cup(optional)
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Mushrooms-1/2 cup(optional)
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ROASTED TOMATO SAUCE
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ingredients:
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Tomatoes- 1kg
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Red Peppers/Red capsicums-1/2 kg
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Onion-2 large
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Garlic -1 large bulb or two small bulbs
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Salt to taste
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Mixed Italian Herbs-1/2 cup or alternatively
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Homemade Italian Seasoning
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Parsley-1 tbsp
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Thyme-1 tbsp
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Oregano-1 tbsp
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Chives-1 tbsp
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Basil-1 tbsp
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Chilli Flakes-1/2 to 1 tbsp(depending on your taste)
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Garlic flakes-1/2 tbsp
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Instructions:
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Prepare a baking tray or sheet by covering it with aluminum foil.
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Roughly cut the tomatoes, peppers and onions into large pieces and place them on the prepared tray.
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Cut the whole garlic bulb from the middle. Don’t bother pealing or separating the cloves. Sprinkle some oil and salt. Wrap it in a square of aluminum foil. Place it with the tomatoes etc on the baking sheet.
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Spray everything with a little bit of olive oil. Roast the vegetables in the oven for 50-60 minutes till the peppers are 70 percent black.
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Let it cool.
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Peel away the burnt skin of the red peppers.
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Squeeze the garlic from the roasted garlic bulb.
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Add all roasted vegetables to a blender. Add the herbs. Blend together for a chunky or smooth sauce.
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Check the seasoning and adjust salt and chili as per your liking.
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Store in airtight jars in the fridge for 1 week.
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