Tomato Sauce
- 2 Spanish onions, chopped
- 2 garlic cloves, crushed
- 1/4 cup [60 mL] oil
- 1 [28-ounce / 798-mL] can Italian tomatoes
- 1 teaspoon [5 mL] rosemary
- 1 tablespoon [15 mL] basil
- 1/4 cup [60 mL] chopped parsley
- Salt and pepper, to taste
- 1 [7 1/2-ounce / 213-mL] can tomato sauce
Cheese Stuffing
- 16 ounces [454 g] ricotta cheese
- 1 egg
- 1/4 cup [60 mL] grated Parmesan cheese
- 1 teaspoon [5 mL] oregano
- 1/2 teaspoon [2.5 mL] rosemary
- 1/4 teaspoon [1 mL] nutmeg
- Salt and pepper, to taste
Eggplant
- 2 eggplants, sliced 1/2-inch [1.3 cm] thick
- 2/3 cup [160 mL] oil
- 1 cup [250 mL] grated Parmesan cheese
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Tomato Sauce
- Melt together, without coloring, chopped Spanish onions and crushed garlic cloves in hot oil.
- Mix in Italian tomatoes, rosemary, basil, chopped parsley, salt, pepper and tomato sauce.
- Cover; simmer for approximately 1 hour, stirring from time to time.
- Uncover.
- Simmer for 15 minutes more; set aside.
Cheese Stuffing
- Mix together ricotta cheese, egg, Parmesan cheese, oregano, rosemary, nutmeg, salt and pepper.
- Refrigerate.
Eggplant
- Brush eggplant slices with oil.
- Broil until browned on both sides.
- Preheat oven to 375°F [190°C].
- Pour half of tomato sauce into a 13 x 9 x 2-inch [33 x 23 x 5-cm] dish.
- Sprinkle with 1/3rd of grated Parmesan cheese.
- Top with half of eggplant slices.
- Spread cheese stuffing all over.
- Sprinkle with 1/3rd grated Parmesan cheese.
- Top with remaining eggplant slices.
- Coat with remaining tomato sauce.
- Sprinkle all over with remaining grated Parmesan cheese.
- Bake in preheated oven for 45 to 50 minutes.
- Leave to rest for 15 minutes before cutting into squares.
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