Meatless Monday: Parmigiana di melanzane (grilled)

(non ho incluso la versione italiana in questo post, dato che immagino sia una ricetta conosciuta da tutti)
Parmigian di melanzane is a typical italian recipe with eggplants. I find it delicious but the original recipe is quite heavy, and time consuming since you should pan fry the eggplants after have dipped in eggs and crumble. I normally just grill the eggplants. But if you dare please try to pan fry them, it will taste delicious

Ingredients (serves 4)

2 big eggplants, sliced

1 clove garlic, peeled

400 g peeled tomatoes  (canned)
sea salt  
4 tblsp plive oil
1 handful fresh basil 
100gr  Parmesan cheese, grated
Optional: 500gr fresh tomatoes

Directions
Make the tomato sauce: warm the oil in a pan with the garlic, addo the peeled tomatoes, a bit of salt and the helf of the basil and let is cook for about 15 minutes.
Grill the eggplants on both sides. Layer in a oven casserole the eggplants, the tomato sauce (and the sliced fresh tomatoes, if you like), and the parmesan cheese. I use a casserole big enough to get two layers. Finish with the basil on the top (pull a bit the basil into the parmigiana, to prevent it will burn in the oven).
Pre heat the oven to 190 degree (375F) for about half of a hour, or until golden

YOu can make parmigiana with zucchini too
Enjoy!

(Dutch fresh tomatoes are 90% water, yes I know)

cream cheese, made by me!

Cream cheese, aka philadelphia, well I find it delicious in a sandwich! I have found many times on the internet the recipe to make it myself, and because it didn't look too difficult I decided to try it.
What do you need? Just 500gr full fat yogurt, one teaspoon salt, and a bit of patience since you will have to wait 24 hours.
What do you have to do? Put a tea towel (white, cotton, at least 30cm*30cm) in a big bowl, pour the yogurt in it and  add the salt. Pull together the four corner of the tea towel, secure it with a knot (I used an elastic rubber band to be sure) and hang it above the bowl. I used a chopstick, on which I have tied the tea towel. Be sure the towel is not touching the bottom of the bowl.
Put the bowl in he fridge and wait for at leat 24 hours. And you cream cheese is ready to be eaten. Free of all stabilezers, emulsifiers or artificial flavors.
I added some erbs (thyme and salvia) to have some flavor.