Eggplant recipe from "Hey girl" actress Sonia Beltran Napoles Feb 5, 2008
by Sara E
Hey Girl's Sonia Beltran Napoles is not only a captivating performer, but an excellent cook. On Saturday night she made an Eggplant Parmesan that was to die for. She was generous enough to tell her recipe to the best English speaker in the company, who wrote it down for us: LA PARMIGIANA
for the tomato sauce:
1 jar of peeled tomatoes ("pelati")
1 garlic segment
olive oil, salt, pepper
4 large eggplants (Or more, depending on how many people)
grated parmesan cheese
Prepare the sauce with chopped onions in a pan with the oil and garlic. Brown until they become of the color like gold. Then add the peeled tomatoes. Add salt, pepper and basil. Cook until all the tomatoes lose their water.
Add a pinch of sugar.
Cut the eggplants into thin rounds and leave them 1 hour sprinkled with salt, so that they lose their water. Then cook the eggplants in a pan or a grill.
Oil a baking dish, and then make a layer of eggplants, cover it with the tomato sauce, a layer of mozzarella, and a sprinkling of parmesan.
Chop the basil and sprinkle the eggplants. Proceed with this order of layers until the eggplants are finished. In the last layer abound with mozzarella, Parmesan and basil. Put all in an already hot oven (200 degrees C) for 25-20 minutes, until mozzarella has done some crust.