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1
Wash and slice the eggplant.
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2
Sprinkle well with some salt in a strainer and let sit for 30 minutes.
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3
Rinse salt off well, and pat dry on towelling.
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4
Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
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5
Arrange eggplant in the bottom of a 9 x 13 baking pan.
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6
Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
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7
Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
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8
(or use peanut oil which does not get too absorbed into vegie.).
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9
After layering into your baking dish set oven to 350 degrees F.
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10
Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
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11
Add the tomatoes and cook two minutes.
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12
Add the paste, and water and spices.
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13
Cook until thickened.
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14
Pour over the eggplant evenly.
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15
Sprinkle with the romano cheese.
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16
Sprinkle with the cheddar cheese.
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17
Sprinkle with the black pepper freshly ground.
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18
Bake in the oven until cheese is melted and browned and all is heated thru.
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19
approximately 15 to 20 minutes.
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20
As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
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21
So the thickness of the sauce and doness of the eggplant is already almost to its peak.
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22
Alternative topping.
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23
3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.
