Nothing could be easier to make than Aunt Rosie’s Eggplant Parmesan – Orange County Register

By Carla Vigos

Laguna Woods Globe

At the beginning of my love for cooking, my Aunt Rose was an important influence for me. My mother died unexpectedly when I was 20 and although I was always her sous chef I never had the recipes because she cooked without them.

My Aunt Rose, who never had children, became my teacher. She taught me how to make sauces, beans, marinated shrimp, lentils, fava and noodles, chicken soup, baked chicken and more.

She also showed me a simpler eggplant parmesan without the typical breading. She fried her eggplant first, but I turned it into a healthier version by baking the eggplant before adding the toppings. I make a basic marinara, but you can buy your favorite pasta sauce instead.

Aubergine Parmesan from Aunt Rosie

INGREDIENTS

2 pounds eggplant

olive oil

Salt

1 cup grated parmesan, plus more for serving

2 cups grated mozzarella

MARINARA SAUCE

1 tablespoon olive oil

3/4 cup diced onion

16 ounces of tomato sauce

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/2 teaspoon sugar

1/4 teaspoon pepper

1/2 teaspoon salt

PROCEDURE

Spray a Ri

Brush a baking sheet or baking sheet with oil. Using a vegetable peeler, peel the eggplant and cut into 1/4-inch slices. Brush both sides with olive oil and sprinkle with salt. You may need two baking sheets.

Bake at 400 degrees for 20 minutes, then flip the aubergines and bake for another 10 minutes. You want them soft but tinged with a little bit of paint.

Meanwhile, prepare your marinara. Heat 1 tablespoon of oil in a saucepan over medium-high heat, add the onion and sauté until soft. Add remaining sauce ingredients, cover and simmer on low for 20 minutes. Allow the sauce to cool slightly before assembling.

I use an 8×11 baking pan for two layers of eggplant. Spread some sauce to thinly cover the bottom of the pan.

Place a layer of eggplants in the pan and spoon the sauce onto each slice. Next, sprinkle half the parmesan and half the mozzarella on the first layer. Repeat for the second layer.

Bake at 350 degrees covered with foil for 20 minutes and then 10 minutes without foil. Let it rest for 10 minutes before serving. Garnish with additional Parmesan and crushed red peppers, if you like.

That makes four servings. It’s great for reheating in the microwave or in a hot or cold eggplant sandwich.

Any questions or comments email me at cjvigos@yahoo.com.