Some say that eggplants contain no nutrition, but others disagree because according to them it can treat high blood pressure. The funny thing is it actually contains nicotine. No wonder it is addicting. I like eggplants fried, in stews or in salads. Kidding aside, there is no need to worry because the nicotine content is negligible. You have to consume almost 10 kilos of eggplants to achieve the same amount of nicotine from a cigarette.
1/2 cup extra-virgin olive oil
2 large eggplants or about 2 pounds of eggplants
1 bunch fresh basil leaves
1 pound fresh mozzarella, sliced
1/2 cup freshly grated Parmesan cheese
1/4 cup bread crumbs
1 Spanish onion, diced
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt and pepper
Preheat the oven to 450(F) degrees and then grease the baking sheet with olive oil.
Next, cut the eggplant into 1 inch thick slices. If you are using big eggplants you can slice it horizontally to make circles, but if you use the thinner varieties, slice lengthwise. Place them on the baking sheet and season with salt and pepper. Bake the eggplants for 10-15 minutes or until they turn brown. Remove them from the oven and let them cool. Lower the temperature to 350 degrees.
While waiting for the eggplants, prepare the tomato sauce. In a deep saucepan, heat the olive oil under medium heat. Sauté the garlic and onions for 5-8 minutes or until they are lightly browned. Add the thyme and carrots. Stir-fry for another 5 minutes or until the carrots are soft. Mix in the tomatoes and the juice and let it boil. Make sure to stir it frequently. After, lower the heat and let it simmer for 20 minutes or until the sauce thickens. Continue to stir to avoid the bottom from burning. Season it with salt and pepper.
In a greased baking pan, place one layer of eggplants. Pour some tomato sauce and sprinkle with basil. Place a slice of mozzarella on each eggplant and then add a dash of Parmesan cheese. Continue the same layering process until you use up the remaining eggplants. Top the eggplant layers with bread crumbs. Bake it in the oven for 15-20 minutes until the cheese melts and becomes slightly toasted.
Remove from the oven and let it cool for 5-10 minutes before serving.
Photo Courtesy Of: jules:stonesoup