Recipe: Eggplant with Cheese (Berenjena con Questo) (Spanish)

EGGPLANT WITH CHEESE (BERENJENA CON QUESTO)

"This recipe was inspired by Ruperto de Nola, author of Libre de Coch, the historic Catalan cook book published in 1477. The original recipe was crated by King Alfonso."

1 1/2 to 2 pounds eggplant, peeled and cut into 1/2 inch slices
1 cup chicken broth, divided use
/14 cup ground walnuts
3 tablespoons chopped onion
2 tablespoons chopped fresh flat leaf parsley, divided use
Salt and freshly ground black pepper
2 tablespoons olive oil
1/2 pound shredded mozzarella cheese
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Place the eggplant slices in a baking pan with 1/4 cup of the broth.

Bake in a 375 degree F preheated oven for about 10 minutes or until almost cooked.

Meanwhile in a food processor or blender, mix the walnuts, onion, 1 tablespoon parsley, the remaining 3/4 cup broth, salt and pepper to taste, and the oil. Blend until smooth. Pour the mixture over the eggplant.

Cover each slice with cheese and sprinkle cinnamon and a dash of ginger over the cheese.

Continue baking for 10 minutes more or until the cheese has melted.

Remove the eggplant to a serving platter. Pour the sauce over it and garnish with the remaining 1 tablespoon chopped parsley.

Makes 4 servings
Source: Classic Spanish cooking by Efrain Martinez