Prep 25 mins
Cook 30 mins
In Venezuela, we have a huge Italian population. In fact, we are the 2nd country that consumes the most pasta after Italy...talk about influence:P. I happened to find this from another old magazine...but this time it was an Italian recipe. I remember my sister's godparents were Italian and they made something very similar to this...and their antipastos were delicious! I will surely make this someday. Feel free to substitute the eggplant if you're not an eggplant lover! Prep. and cooking times are approximate.
- 1 kg medium eggplant
- 1 kg ripe tomatoes
- 1 bunch fresh basil
- 100 g parmesan cheese, grated
- 300 g mozzarella cheese
- 2 garlic cloves
- 1⁄2 onion
- canola oil (for frying)
- salt and pepper
- Wash the eggplants very well, cut in 1/2 cm. thick slices (about 0.2 inches) -- very thin.
- Fry in the oil on each side and remove as much excess oil as you can. Keep aside.
- Cut the garlic and the onion in small cubes and fry in a skillet with a little bit of oil until golden.
- Now to this same skillet where you've just fried the garlic and onion, add the tomatoes *cut in cubes* and fry until it softens and a thick sauce forms.
- In a pan, place a layer of eggplants followed by one of parmesan cheese, tomato sauce, and another one of mozarella until you finish all your ingredients.
- The last layer should be of parmesan cheese.
- You can put it in the oven at a low temperature (around 350ºF) for around 15-20 minutes to allow the cheese to melt or you can serve it as you wish.
- Note: if you don't want to go through all the trouble of making the tomato sauce, you can just buy canned tomato sauce. It's quicker and easier!