Melanzane parmiggiano from the Kitchen of Karen Lyon

 Eggplant Parmesan 

1. Slice Aubergines: Thinly slice the aubergines lengthwise.
2. Oil and Grill: Brush both sides with a little oil and grill on the stove until cooked.
3. Prepare Tomato Sauce:
   • Chop garlic and onion.
   • Sauté in a generous amount of oil.
   • Add 1-2 cans of chopped tomatoes, salt, and pepper to taste.
   • Simmer for 10-20 minutes. Add oregano or basil during the last 5-10 minutes.
4. Slice Mozzarella: Cut 2-3 balls of fresh mozzarella into slices.
5. Layer Ingredients:
   • In a small Pyrex or lasagna dish, start with a base layer of tomato sauce.
   • Add a layer of grilled aubergines, then a layer of tomato sauce, followed by mozzarella.
   • Repeat the layers: aubergines, tomato sauce, mozzarella.
   • Finish with a final layer of tomato sauce and generously grate Parmesan cheese on top.
6. Bake: Bake at 400°F for about 20 minutes.
7. Cool and Serve: Remove from the oven and let sit for 20 minutes before serving. It tastes even better the next day, whether cold or hot.