How to make Toasted Eggplant Parmesan, Eggplant Parmesan toasted on a Baguette, Italian recipe

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Eggplant Parmesan

Richard, I didn't have canned spaghetti sauce, so i used canned diced tomatoes. It is just as easy and good. However I strongly recommend to make your own pesto sauce.

Eggplant parmesan toasted on baguette

Ingredients for 3~4

3 cloves garlic , finely chopped
1 chopped yellow onion
2 long asian eggplants, or 1 big round eggplant
2 cans diced tomatoes
15 mushrooms , sliced
2 tbsp. olive oil
1/2 tsp. Italian herbs
4 tbsp. pesto sauce
20 or 1/2 cup olives (sliced)
1/3 cup freshly grated parmesan cheese
2 cubes soup stock
4 tsp. sugar
freshly ground black pepper
French bread or pasta

Put eggplants in boiling water for 1 minute. Take them out to rinse with cold water. Peel and chop.
Heat a skillet at medium and saute with olive oil:
3 cloves garlic (finely chopped)
1 chopped yellow onion ( chopped)
When the onion is slightly caramelized, add:
sliced 15 mushrooms
When mushrooms are cooked, add and simmer::
2 long asian eggplants, or 1 big round eggplant peeled and chopped
1/2 tsp. Italian herbs
4 tbsp. pesto sauce
20 or 1/2 cup olives (sliced)
2 cans diced tomatoes
2 cubes soup stock
4 tsp. sugar
Simmer about 10 minutes. When the tomatoes and eggplants become mushy, stir in:
1/3 cup freshly grated parmesan cheese
freshly ground black pepper
a little salt and sugar to taste