Good morning everyone, I am so sorry I have not posted anything in a very long time.
The summer was good and busy then it is time to get back to school/work. Finally I take the time to write to you in order to share a beautiful quick recipe. I found it on Pinterest and add few tips to make it even tastier.
(Makes 3-4 servings or 6-8 appetizer servings
2 TBSP OLIVE OIL, FOR BRUSHING EGGPLANT BEFORE ROASTING
1/3 CUP FRESHLY GRATED PARMESAN
1/3 CUP FINELY GRATED MOZZARELLA
2-3 TSP. EXTRA-VIRGIN OLIVE OIL
3 LARGE GARLIC CLOVES, VERY FINELY crushed
1 CAN GOOD QUALITY PETITE DICED TOMATOES WITH LIQUID (OR USE 3 CUPS PEELED AND DICED FRESH TOMATOES)
1/4 TSP. DRIED OREGANO (USE GREEK OR TURKISH OREGANO)
Alternatively you can use already prepared tomato sauce
Cut off both ends of the eggplant; then cut it into 1,5 cm thick slices (trying to make them the same thickness!) Put the eggplant slices on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the grill to 375F/190C.)
Watch out last time I did, it I had to drive my daughter to school therefore when I came back the vegetable was so drain of water that it was as salty as can be. Never the less I thought it could not be noticed. I was wrong it was so awful!!!!
While the eggplant sits, make the sauce. (if using already made sauce no need to preaviously warm it up.
Heat 2-3 tsp. olive oil (depending on your pan) and saute the crushed garlic just until it becomes fragrant.
(carefully watch this Onion as it contains 64% water therefore it burns easily) . Add the can diced tomatoes, and dried oregano and let the sauce cook at a low simmer until it thickens, breaking up the tomatoes with a wooden spoon as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)
After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) In a non stick baking tray brush lightly with olive oil or use baking sheet, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried oregano or other herbs. Grill the eggplant about 10 minutes or so on each side. Watch out it burns easily.
While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and mozzarella. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.
Put pizzas under the broiler until the cheese melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot!