Eggplant Baked With Cheeses
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 lbs eggplants
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 onion, chopped FINE
- 1 garlic clove, chopped
- 1 lb tomatoes, chopped, with juice
- 3 fresh basil leaves
- 1⁄2 cup all-purpose flour, for coating
- 2 tablespoons olive oil, for frying
- 1⁄2 cup parmesan cheese, freshly grated
- 14 ounces mozzarella cheese, sliced THIN
- 1 dash salt
- 1 dash pepper
directions
- Cut eggplant into 1/2-inch slices, then sprinkle with salt & let drain about 1 hour.
- To make the tomato paste, cook onion in oil until translucent, then stir in garlic & tomatoes (if using fresh tomatoes, add 3 tablespoons water).
- Season to taste, then add basil.
- Cook tomato paste 39 minutes, then puree.
- Pat eggplant slices dry, then coat lightly in flour.
- Heat a little oil in a large nonstick frying pan.
- Add one layer of eggplant & cook over low to moderate heat, with pan covered, until eggplant slices soften.
- Turn slices & cook on other side, then remove from pan & repeat with remaining slices.
- Preheat oven to 350 degrees F, & grease a wide, shallow baking dish.
- Spread a little tomato sauce in bottom of baking dish, then cover with a layer of eggplant.
- Sprinkle with a few teaspoons of Parmesan, then season to taste with salt & pepper, & cover with a layer of mozzarella before spooning on more tomato sauce.
- Repeat until all ingredients are used up, ending with a layer of tomato sauce & a sprinkling of Parmesan.
- Sprinkle with a little olive oil & bake abour 45 minutes, until golden & bubbling.
- Serve & enjoy!
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Reviews
-
I halved the recipe (3 servings) for dinner and I so regret it since it wasn't enough for the 2 of us here even with another dish. DH who acted like a taste tester said it's EXCELLENT! I had to set a small square for photo but DH said, that it would be gone by the time I wake up. So I guess I'd have to make this again tomorrow.That soon as we really adore it and he even requested it (weird for someone who's not into eggplants). Oh, and it tastes like a cheesy vegetarian moussaka without the meat. Really cool! Thanks once again for a fabulous recipe, Sydney Mike.
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