| 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
Powered by !JoomlaComment 3.26
3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved." |
|||||||
| < Prev | Next > |
|---|













