Volume 30 Issue 2 05 Feb 2021 23 Shevat 5781

Recipe of the Week

Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Bev Hurwitz

Bev’s Melanzane Parmigiana

Ingredients

4 carrots, chopped
3 celery sticks, chopped
1 onion, chopped
3 basil leaves
1 clove garlic
2 tsp salt
1 tsp sugar
2 jars of tomato passata 
2-3 packets grated mozzarella
4 large eggplants
extra light olive oil

Directions

Place all ingredients (except eggplants and mozzarella cheese) into a pot and bring to the boil. Reduce heat and let it simmer for about 30 minutes or until vegetables are soft.

Once soft, mouli together to make a tomato based sauce. If the sauce is thick, add a touch of water or extra light-olive oil to smooth it. Set sauce aside.

Slice eggplants thinly lengthways. Heat a frying pan with extra light olive oil and fry eggplants very lightly. Alternatively, place the eggplant slices in a single layer on a baking tray. Coat lightly with the olive oil. Bake at 1800C in oven until soft.

Use a rectangle lasagne dish and layer eggplant, pasta sauce and grated mozzarella cheese.

End with cheese on top and bake in the oven until slightly golden and crispy at 1800C for about 30 minutes. Freezes very well either before or after baking.

You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com