Aubergine Parmigiane – Baked eggplant with tomato concasse and parmesan

I wrote in my last post about the eggplant recipe that i tried from one of Jamie Oliver’s, here’s an adaptation of the same i made last night- the great bit about it is that it’s devoid of carbs,  add a salad and it makes for a great easy and quick dinner recipe. Its conveniently vegetarian 🙂 and took about 40-45 minutes to make (from washing the aubergines to ready to eat on the table!).  If you wish, replace the eggplant with your local fish fillet (any white fish) it turns out great as well!For 4 servings here’s what you’ll need: 2 large eggplants, Olive oil, 1 onion chopped, 750g fresh tomatoes, 1 clove of garlic peeled and crushed, 1 heaped teaspoon of dried oregano, sea salt, freshly ground pepper, a tablespoon of wine vinegar, a large handful of fresh basil, handful of fresh oregano and 200g of fresh shredded buffalo mozzarella, 1 cup of freshly grated parmesan, 2 tablespoons of fresh bread crumbs. Here’s what you do- Put a pot of water to boil to blanch the tomatoes. While the water heats, remove stalks from aubergines and slice into 0.5 cm think slices. Chop the onions. Put the tomatoes in boiling water till the skin comes off and then plunge into cold water, remove the skin. Get a griddle and make it really hot, char the eggplant slices in batches lightly on both sides with a sprinkle of a pinch of salt. Char till all the slices are done. Meanwhile remove the hard green stalk area of the blanched tomatoes and roughly chop the tomatoes. In a pan pour 2-3 tablespoons of Olive oil, add onions, garlic and dried oregano. Cook till onions are soft and glistening. Add the chopped tomato flesh, stir cover and simmer When the tomato sauce is reduced, season with salt, pepper and vinegar. Add the basil leaves. You can choose to puree the sauce now, i don’t because i prefer the feel of chunky tomato morsels. Take a deep baking dish, put a layer of tomato concasse, top with a thin layer of shredded parmesanTop with a single layer of charred aubergine slices.Spread half the shredded mozzarella on top of eggplant and repeat the layers i.e. First the concasse, then the parmesan and finally the eggplant. Top the second layer of eggplant with some more sauce and good sprinkling of parmesan. Toss the bread crumbs in olive oil with fresh oregano and sprinkle on top of parmesanLastly layer the remaining shredded mozzarella on top.Bake at 190 C/375 F for 20-30 minutes till its golden, bubbly and crisp. Serve hot with fresh green salad what you see featured here is a daily easy salad with sunflower seeds and walnuts with homemade Italian sauce.Devour it hot!! should taste nice cold as well, but pity could never save to find out.