Toasted Eggplant Parmesan

Eggplant parmesan toasted on baguette
Printable recipe

Ingredients for 3~4

  • 3 cloves garlic , finely chopped
  • 1 chopped yellow onion
  • 2 long asian eggplants, or 1 big round eggplant
  • 2 cans diced tomatoes
  • 15 mushrooms , sliced
  • 2 tbsp. olive oil
  • 1/2 tsp. Italian herbs
  • 4 tbsp. pesto sauce
  • 20 or 1/2 cup olives (sliced)
  • 1/3 cup freshly grated parmesan cheese
  • 2 cubes soup stock
  • 4 tsp. sugar
  • freshly ground black pepper
  • French bread or pasta
  1. Put eggplants in boiling water for 1 minute. Take them out to rinse with cold water. Peel and chop.
  2. Heat a skillet at medium and saute with olive oil:
    3 cloves garlic (finely chopped)
    1 chopped yellow onion ( chopped)
  3. When the onion is slightly caramelized, add:
    sliced 15 mushrooms
  4. When mushrooms are cooked, add and simmer::
    2 long asian eggplants, or 1 big round eggplant peeled and chopped
    1/2 tsp. Italian herbs
    4 tbsp. pesto sauce
    20 or 1/2 cup olives (sliced)
    2 cans diced tomatoes
    2 cubes soup stock
    4 tsp. sugar
  5. Simmer about 10 minutes. When the tomatoes and eggplants become mushy, stir in:
    1/3 cup freshly grated parmesan cheese
    freshly ground black pepper
    a little salt and sugar to taste
  6. Slice French bread or baguette thinly, spread eggplant parmesan sauce and sprinkle some cheese and parmesan cheese. Toast and serve hot.