Parmigiana Style Aubergine (eggplant)
Serves 3-4

There is an experience that is waiting for you in Umbria. Mario Santoro, is the master of Umbrian Simpatico and with his substantial property near Todi that includes Torre Orlando, Villa Pianesante, Villa Cipresso and Campo Rinaldo, he has also built an amazing outdoor grill and kitchen where professional chefs come in to make authentic Umbrian dishes for the guests of his houses. Cool, no? Here is a link to this experience.

One of the items that caught my eye and palate is the eggplant parmigiana.

Ingredients
• 2 medium sized eggplants
• 2 cloves garlic (peeled)
• 1 12 ounce can peeled whole tomatoes, seeded and chopped
• 2 tbsp balsamic vinegar
• 2 tbsp sugar
• 1 tbsp thyme
• 2 tbsp fresh basil
• 1/2 - 1 lb of mozzarella sliced thin
• 6 ounces of parmesan cheese grated
• olive oil of course
• salt and pepper to taste

  Directions

  Prepare the tomato sauce. Crush the garlic and fry in 1 tbsp of olive oil. Add the chopped tomatoes and reduce until most of the juice is evaporated. Add the sugar and cook until completely dissolved. Season with the balsamic vinegar, thyme and chopped basil. Set aside.

  To assemble, spread a thin layer of tomatoes onto the bottom of an oven-proof dish. Arrange a layer of eggplant slices on top, then a layer of mozzarella. Repeat the layers until you have used up all the aubergines and mozzarella. Finish with a think layer of tomato sauce. Sprinkle evenly with the grated parmesan.

  Bake in the pre-heated oven for 30 minutes.

  Music to go with this? Miles Davis, Seven Steps To Heaven. Click here to here a sample of two.
  Wine? Go to Morrell & Company And search for an Umbrian Sagrantino