Melanzane Parmigiana With Roasted Red Bell Pepper and Mozzarella Cheese

We usually look forward to the weekend so we can do the hobbies we enjoy or the activities that we we hadn’t had time for during the week. For me, the weekend in the winter could include a trip to a new cafe, a homemade meal (preferably something in the oven), and an hour on the couch reading my novel.

This weekend’s oven baked dish is the classical Melanzane Parmigiana, with a twist. It is a no-fuss recipe that requires no pre-cooking of the tomato sauce. In addition to the grilled eggplants, I roasted half a red bell pepper and finished with a mix of mozzarella and cheddar cheese. Follow the recipe step by step and you’ll end up with a finger-licking Melanzane Parmigiana!

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Ingredients (for 2):

– 1 medium sized eggplant, sliced into 1/2 inch circles
– 1 red bell pepper, cut into quarters
– Olive oil
– 1 can of crushed tomatoes
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 Tbsp olive oil
– 1 Tbsp balsamic vinegar
– 1 tsp sugar
– 1/4 tsp salt
– 1/4 tsp black pepper
– A handful of coarsely chopped basil leaves
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of grated mozzarella and cheddar

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Method:

Preheat the oven to 350 F.

1. On a baking sheet, brush the eggplant slices and the red pepper with olive oil on both sides and broil until brown. I peeled the red pepper after they grilled because I really dislike the skin when it comes off the pepper.
2. In a bowl, mix the rest of the ingredients except the two kinds of cheese. Mix well with a spoon.
3. In the baking dish, place the grilled eggplants at the bottom, spread the tomato sauce mix on top of them, sprinkle the Parmesan cheese over that, place the grilled red pepper, and finish with the mozzarella and cheddar cheese.
4. Bake in the oven for 30 minutes or until the tomato sauce is boiling and the cheese has melted.

Counting Sheep

Eureka! I’ve found it. You count sheep, I could BREATHS!

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When I cannot sleep, I simply do the 4-4-7. It is easy to remember and it always work for me, but you have to do it 8 consecutive times before it works. This is how to do it:

1. Relax all your muscles, starting from  your toes all the way to your scalp.

2. Inhale slowly counting to 4 filling your belly with air.

3. Hold your breath in, count to 4.

4. Exhale slowly counting to 7, emptying your belly from air until your bellybutton sticks to your back.

Repeat at least 8 times. If your mind wanders away, simply bring it back to consciously follow your breath.

That’s the trick. Whether it is sheep or cows or your breath, you need to let you mind focus on one single thing until it relaxes and sleeps.

Sleep tight!