EGGPLANT PARMESAN: Cal Count Med - Serves 4 to 6

A hearty and warming, savory, Italian inspired dish. Perfect for vegetarians. Serve as a main or side dish. Easy to prepare and deliciously rewarding. It is also currently in season which is a bonus!

A perfect Eggplant (Aubergine) is shiny, silky to the touch and gives slightly when squeezed. The green cap is fresh and just a bit loose. It is common practice to slice the eggplant diagonally lay out on paper towel, sprinkle with sat and let sit for 2-3 hrs. This is to get rid of any bitterness it may have, but in my experiences, I've yet to run into a bitter eggplant. Oh....and by the way...purple food is so good for you! Here we go!

Preheat oven 200 C (400 F) Gas Mark 6

You will need;

• 3 med. eggplants or 1 lb. (450 g)



• 1/4 pt (150ml) oil



• 2 oz butter



• 1 med size onion



• 5 tomatoes



• 2 garlic cloves (crushed)



• 1 tsp fresh basil



• 1 tsp oregano fresh( if possible)



• salt and pepper to taste



• 5 tbsp fresh grated Parmesan cheese



• 100 g mozzarella freshly grated



• 550 g jar of your favorite spaghetti sauce



• 1 red bell pepper



• 1 grn or yellow bell pepper



• 1/2 cup bread crumbs

Prepare the tomatoes by skinning them. Boil a saucepan water,take off the heat,lightly slice the skin of tomato all the way around and submerge tomatoes for 1 minute or so. Take out of water and peeling should be a breeze. When tomatoes are peeled dice them as well as the remaining veg, bell peppers.Dice eggplant (chunky) and onions, garlic finely chop fresh herbs and garlic.

Saute eggplant in oil until tender and golden, drain an set aside. Rinse pan and saute onions,peppers and garlic in butter until onions are transparent. Take off the heat add tomatoes and fresh herbs. Give a good stir, add spaghetti sauce to onion, tomato, pepper, garlic and herb mix well.

In oven proof baking dish (preferably oblong), coat with a light olive oil and spread layer of eggplant, lavish the chunky sauce over it, and a handful each of the two grated cheeses. Layer your dish in this fashion and top with generous layer of the tomato sauce/veg mixture sprinkle lightly the bread crumbs and top with more cheese.

Place in hot oven and bake for about 20 minutes until juices are bubbling and cheese is golden brown. Let rest for 20 min. Perhaps you can prepare a fresh mixed green salad and some scrumptous garlic and parsley bread. Garnish you dish with fresh chopped parsley and salt and pepper to taste.

ENJOY IT WITH SOME FRIENDS AND GOOD RED WINE!

Any ?'s hit me up
TAKA