By Rachel Kay
On our recent trip to Italy, we had a private professional chef, cooking our meals for us. This was one of the delicious dishes he prepared for us, and showed me how to cook. It is similar to the eggplant parmesan we are used to, but it is a much healthier and lighter version. Prepared with simple and pure ingredients it is so satisfying .
Here are the ingredients:
1 container sweet Cherry tomatoes (preferably on the vine)
2 cloves of Garlic whole
½ cup chopped Fresh Parsley
First prepare the fresh tomato sauce:
Slice the cherry tomatoes in half. Add some olive oil to the bottom of your pan and heat. Add the sliced cherry tomatoes, and garlic cloves. Wait until it starts sizzling, add about ¼ cup water, then lower the flame, and cover. Keep checking and stirring every few minutes. Add water if necessary. When the tomatoes look like they are all mushy and disintegrated add the chopped parsley, and salt to taste. Cook another few minutes to blend the flavors.
Slice the eggplants in half lengthwise. Cover the bottom of a pan with some olive oil, and heat. When the oil is hot, place the eggplant halves in the pot, and let it saute for a few minutes, until it starts to turn light golden. Turn them over and let it fry for another few minutes until softened.
When they are ready, remove from the skillet and place them in your baking dish.
Spoon some of the tomato sauce over each piece and sprinkle a layer of shredded cheese.
Cover tightly, and bake on 350 farehnheit for about 25-30 minutes.
Plate it on a pretty dish and serve immediately.