3 large eggplants or 6 medium ones
3 Tbs. olive or canola oil
2 medium onions, chopped
2 cloves garlic, chopped
2 Tbs. olive or canola oil
2 Tbs. chopped parsley
14-ounce/400g can chopped tomatoes
1/4 tsp. paprika
Pinch of black pepper
1 cup grated Parmesan cheese
1. Peel and slice eggplants crosswise into 1/2-inch/1.25cm slices.
2. Place in a bowl; cover with hot water and let stand for 5 minutes.
3. Drain; dry with absorbent paper.
4. Fry eggplant in hot oil for about 3 minutes on each side or until soft.
5. Remove from pan and place on absorbent paper.
6. Saute onion and garlic with 2 tablespoons olive oil.
7. Add parsley, tomatoes, paprika and pepper and cook for 3-4 minutes until liquid from tomatoes is absorbed.
8. Arrange half of the eggplants on a baking dish (12 x 8-inches/30 x 20cm).
9. Pour half of the tomato sauce on top of the eggplant slices.
10. Sprinkle with half cup Parmesan cheese.
11. Arrange the rest of the eggplant slices and pour the remaining tomato sauce over this.
12. Top with the rest of the Parmesan cheese.
13. Bake uncovered in a 375 F/190 C oven for 30-40 minutes or until Parmesan turns slightly brown.
Serving suggestion: A delicious protein dish served hot with a green salad. Fat content: Each serving has about 23 g of fat