Eggplant Parmesan

One of the things that God told me to do some years ago, was to train some girls I was working with, to teach them how to stand on their own when the "big day" comes to their lives. I must be honest, I was clueless about where to start or what would be "the significant thing" to emphasize. I started where I was, which was the fairest thing to do for us all, hehehe. We began at the kitchen. In Venezuela, we have a saying "love starts in the belly", which pretty much says that a woman should know how to cook!. My dear girls, with the exception of one, had really not much of an idea of how to provide or prepare for the "heavy duty" of running a home, arranging meals and actually making them.
We started with simple "projects", mainly baking, which I LOVE!. To my surprise, the girls began to be really interested and got excited to learn more and more. Teaching and learning can be fun!
In the above picture, we were at my kitchen in Amsterdam, nothing fancy!, that was pretty much it, a couple of pots, a blender, little space but lots of creativity!
We were making a vegetarian meal, eggplants, it is delicious! and of course, I was working on the dessert, a lemon pie!
To the amusement of many of you I will post my first secret recipe ever! Things are changing or there must be something wrong in the state of Denmark! hihihihihi

Eggplant Parmesan
3 Long Eggplants
1 Red Pepper (paprika) chopped in small pieces
1 small onion finely chopped
1 cup of fresh tomato juice (wash a couple of tomatoes and blend them)
60 gr Parmesan cheese (I always use more, but that is just me)
150 gr mozzarella cheese
salt and pepper
oil or butter

Cut the eggplants in halves, as you can see in the picture above, they look like little boats. With a spoon try to take the inside of the eggplant carefully, making sure not to crave too deeply. Chop the inside of the eggplant in small pieces. Bring the chopped eggplant together in a sauce pan with the oil or butter, the onions, a little bit of salt and pepper. Stir it up a bit and then add the fresh tomato juice. Eggplants are packed with water so it might become really watery at some point of time, leave it to dry a bit but stirring regularly so it doesn't burn, then add the mozzarella cheese and keep on stirring until it is well melted. Remove from the fire and fill this mixture into the eggplant boats, cover with the Parmesan cheese and broil it just a bit in the oven, remember that the filling is already cooked so the idea of broiling is to get the Parmesan cheese melted and form a nice softy crust on top, but remember that the boat also has to cook, so leave it in the oven as long as you think the eggplant boat needs to fully cook and be soft to eat. You can serve it with rice and a nice glass of white wine. Enjoy!