Melanzane Alla Parmigiana (Eggplant Parmesan)

Ingredients

2 eggplants2 or 3 tbsp olive oil1 can tomato pulp1 small onion choppedGrated mozzarella and parmesan cheeseSalt & PepperDried oreganoParsley and pine nuts for garnish

Steps

Cut the eggplants in half lengthwise and score them without piercing the skin.Season with S&P and brush lightly with olive oil.In a skillet on medium high, brown the eggplants (cut side down) for a few minutes and then place in a preheated oven (cut side up) on 180 degrees for 30 minutes or until they become soft and cooked through.Meanwhile, cook the onions in the remaining olive oil until soft.Add the tomato sauce with heaping sprinkles of S&P and dried oregano.Once the eggplants are done, spread around 2 tbsp of tomato sauce on each half and top generously with mozzarella and parmesan cheese.Place in oven 10 more minutes or until cheese starts turning golden.Once done, garnish with parsley or fresh herbs and pine nuts and let cool around 10 minutes before serving. Enjoy!