Eggplant with 3 cheeses.

Eggplants!!!! You either love them or hate them, but if you are in the "hate them" group, I implore you to try this recipe before you finally make up your mind. The success of this recipe is in the tomato sauce. What you need here is a deep, rich, reduced and chunky tomato sauce. I use the same sauce as for my pasta, but make sure that the sauce is thick and chunky and not watery at all. For the tomato sauce recipe, simply click here!

Ingredients (4 people)

1 large egg plant - try and find a "long" shape, it makes a better "roll"
300gr mozzarella cheese-grated
2 rings of feta cheese - cut into long strips - about 1cmx 1cm
about 500ml tomato sauce
salt and pepper to taste
dried oregano
100gr parmesan cheese-grated
olive oil

Preheat oven to 180 C

Remove the stem from the eggplant and cut in thin slices, lengthwise - about 5mm thick. Place the slices on a baking tray, brush with olive oil and bake in the oven for about 10 minutes - just enough time for the flesh to soften. Spoon about a Tbsp of tomato sauce on a slice of eggplant, top with a "stick of feta" and a little mozzarella cheese and roll up. Place in a baking dish, seam down. Repeat with all the other slices. Top the eggplant rolls with the remaining tomato sauce, mozzarella and parmesan cheese and bake in the oven until bubbly hot and delicious. Serve with some crusty bread... My husband said: "Honey, this is the nicest food you have ever made for me!!!! Geezz, to think of all the trouble I've been to to please this man...and he likes something this simple....men, phew!!!
This weekend I had 2 big functions and catered for just over 600 people. Every time I do this, it gets a little bit easier and less stressful. Planning is key and a good team of assistance is a blessing beyond measure!