I found some wonderful baby eggplants (aubergines) this weekend, and as I was doing an Italian themed dinner I thought I would make a quick light version of eggplant parmasan.
This made enough really to serve 4, there were many among the 11 eating this evening who did not like eggplant! They do not know what they are missing.
2 small eggplants
2 tablespoons of olive oil
1 small jar of home canned tomato puree (about 1 1/2 cups) bought crushed tomatoes
3/4 cup of finely grated fresh parmazan
Slice the eggplants about a 1/4 inch thick and brush with olive oil.
Place on a hot grill until cook until browned on both sides.
In a small oven proof baking dish, put 1/2 of the tomato puree and then add half the eggplant slices.
Sprinkle with half the parmasan cheese then repeat.
Bake in a 350 oven for about 25 minutes until it is heated through and bubbling.
I can not tell you how delicious this was the baby eggplants were so sweet and there was not a hint of bitterness, of course everything tastes good with home canned tomatoes poured over it.