It’s difficult to remember who calls ‘what’ what…if that makes sense…
Eggplant = Aubergine
Coriander = Cilantro
Spring Onion = Green Onions = Scallions
Zucchinis = Courgettes
You get my meaning here. I tend to write in Australian English which by definition is British English but some of our food names are the same as American not British and sometimes it’s the other way around.
I also always use Aust/Eng spelling so many red lines appear under so many of my words as I type.
Some things, however are always the same and that is the joy one gets from eating simple dishes that taste amazing in the comfort of ones home…in any language.
Tonight’s simple dish of eggplant parmigiana is such a dish and if you will excuse me, I’m going to leave typing this for a while in order to eat this very dish with my very handsome man…
If you’re interested, that took around 30 mins to serve up, eat and chat…really was wonderful 🙂
- olive oil cooking spray
- 4 small eggplant, thinly sliced
- 700g jar Italian tomato pasta sauce
- 1/2 cup basil leaves, chopped
- 140g parmesan cheese, grated
- 180g cherry bocconcini cheese, torn in half
- 1 cup fresh white breadcrumbs
Preheat oven to 200°C. Lightly grease a 5.5cm-deep, 20cm x 28cm (base) baking dish. Heat a barbecue grill or chargrill pan over high heat.
Spray both sides of eggplant slices generously with oil. Grill eggplant, in batches, for 2 minutes each side or until charred and tender. Remove to a plate. Spray with oil.
Place one-third of the eggplant over base of dish. Top with one-third of the pasta sauce, basil, parmesan and bocconcini. Repeat layers twice with remaining eggplant, sauce, basil, parmesan and bocconcini. Top with breadcrumbs. Spray with oil. Bake, uncovered, for 25 to 30 minutes or until bubbling around the edges and golden. Stand for 10 minutes. Serve.