Side Dishes
2 medium size eggplants
1 large cooking onion
1 clove garlic minced
1 1/2 cups tomato sauce or if not handy, ground tomatoes
1/4 cup Parmesan cheese
1/4 to 1/2 c bread crumbs
1 teaspoon chili peppers (optional)
salt and pepper to taste
Zucchini may be substituted for the eggplant. cut the zucchini into small 3 mm thick medallions. Leave peel on if desired, even with the eggplant . It depends on your personal taste. In the summer months when fresh vegetables are abundant you may also add green, hot or any colour peppers to the mix. The chili peppers give it a kick. Add as much or as little as you can stand. This side dish is great for summer barbecues since it can be prepared in advance and goes great with any kind of meat, fish ,or poultry.
Peel eggplant, cut onto thin strips and salt them. Let eggplants sit with salt for about 20 min. to half an hour. rinse off salt before frying.
In a deep, large frying pan, place 3 tbsp of vegetable oil and place pan over medium heat. place minced garlic, chopped onion and eggplant and stir and continue cooking over medium heat until eggplant is soft.
Add tomato sauce or ground tomatoes, salt and pepper, chili,and continue simmering over low heat for another 10 min.
Add enough bread crumbs and the Parmesan cheese so the the mixture has a thicker consistency and the sauce is not runny.
Pour the mixture into a greased rectangular oven dish and sprinkle with grated mozzarella cheese if desired.
Can be refrigerated until the next day at this point. When ready to serve place in hot 350°oven for about 20 min. or until mixture bubbles and cheese turns golden brown on top.