Baked Eggplant & Tomatoes

Baked Eggplant & Tomatoes

   Baked Eggplant & Tomatoes

3-4 tbsp olive oil

2 garlic cloves, minced

2 large eggplants

3 ½ oz Mozzarella cheese, sliced thinly

7 oz sieved tomatoes

1 ¾ oz Parmedsn cheese, grated


Heat 2 tablespoons of the olive oil in a large skillet.  Add the garlic to the skillet and sauté for 30 seconds.


Slice the eggplant lengthwise.  Add the slices to the pan and cook in the oil for 3-4 minutes on each side or until tender.  (You will probably have to cook them in batches, so add the remaining oil as necessary.)


Remove the eggplant with a draining spoon and drain on absorbent paper towels. 


Place a layer of eggplant slices in a shallow oven proof dish.  Cover the eggplant with a layer of Mozzarella and then pour over a third of the sieved tomatoes.  Continue layering in the same order, finishing with a layer of sieved tomatoes on top. 


Generously sprinkle the grated Parmesan cheese over the top and bake in a preheated oven at 400 OF for 25-30 minutes.


Transfer to serving plates and serve warm or chilled.  Pasta & Italian Complete Cooking