Tuesday, July 13, 2010
Here is Clara to demonstrate her budget savy method of preparing this dish:
The basic idea is to slice your eggplants. Heat a half inch of olive oil in a hot skillet. Layer the eggplant slices into the pan and cook on each side, until they're 'rosey red'. Then remove to a plate and cover with a bit of your favorite pasta sauce and sprinkle with parmesan cheese. I also add mozzarella to mine.
A quick and easy pasta sauce recipe:
1 can of tomato paste
2 cups of water
3 cloves garlic
1 tsp basil
1 tsp parsley
1/2 tsp. oregano
Puree in a blender, pour into a microwavable dish and heat for five minutes (covered! Or you'll have a lovely mess).