This is a wonderful classic Sicilian dish. I shared this recipe a while ago and as I mentioned briefly in the post it’s a favourite in our family. It is always served on special occasions and festivities. For those who enjoy vegetarian food and eggplant dishes you cannot go past this dish. I had visitors from Hong Kong last year and prepared an Italian dinner for them and Eggplant Parmigiana was on the menu. They were surprised, delighted and enjoyed every bit of it. The tray was empty very quickly. It was a pleasure watching them enjoy this dish.
This is one of my familie’s favourite Italian dishes. It can be served hot or at room temperature. Goes wonderfully well with crusty Italian bread.
3 Eggplants (thinly sliced lengthways)
1 cup of Olive Oil (for frying)
300 grams of Tomato Paste
1/2 cup of Marjoram
1 Spanish Onion (finely chopped)
1 clove Garlic (finely chopped)
Salt (to lightly salt the eggplant)
3/4 cup of grated Parmigiano Cheese
1/2 cup of water Pepper to taste
Preparation Time: 1 hour & 30 minutes
Serves: 6-8 (As an accompaniment to a meal)
Wash and pat dry the eggplants. Thinly slice the eggplants lengthways and sprinkle lightly with salt to draw out the moisture. Allow to stand for approximately 20 minutes. Heat oil in the frying pan. Pat dry the sliced eggplant with a paper towel before adding to the hot pan. If the oil is too hot reduce the heat…
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