I've always heard about eggplant and had seen it, but never really cared to try it, with it's name and all. Then someone gave me four plants this last spring, and with my growing sense of adventure in making and trying new/strange food, I thought eggplant sounded like a lot of fun and got to work right away. This is the first recipe I tried (and the rest of my family too) and it actually went over quite well. Especially with LOTS of mozzarella cheese! =)
Tomato Eggplant Bake
1 medium eggplant (1 lb.),
peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 Tbsp. butter, melted, divided
1/2 tsp. dried basil
1/2 cup dried bread crumbs
4 slices mozzarella cheese, cut into thirds
2 Tbsp. grated Parmesan cheese
Place eggplant slices in a colander over a plate.
Sprinkle with salt; toss. Let stand 30 minutes. Rinse and drain well.
Layer the eggplant, tomato and onion in a lightly greased 9x13 inch baking dish.
Drizzle with 4 Tbsp. butter; sprinkle with basil.
Cover and bake at 450 degrees for 20 minutes.
Toss the bread crumbs and remaining butter.
Arrange mozzarella cheese over the vegetables; sprinkle with crumb mixer and Parmesan cheese.
Bake uncovered, for 10 minutes longer or until the cheese is bubbly.
Yield: 6 servings
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