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 of garlic 
2 tsp salt 
1 tsp sugar 
2 tomato passata jars 
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 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 “pasta 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 180C in oven until soft. 
Use a rectangular 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.

Makes 8  

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