BAKED EGGPLANT, TOMATO, MOZZARELLA AND PARMESAN
This is a very rich dish and deserves to be eaten on its own. It is said to originate in Campania and is often confused the Melanzane alla Parmigiana, another dish entirely.Unknown Source
Provided by Lynnda Cloutier
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- 1. Cut eggplant lengthwise into strips 1/2 inch wide. Soak them for 30 minutes in a bowl of heavily salted water.
- 2. Heat oil in skillet, add the onion and cook for 5 minutes til softening, then add the tomatoes an basil and simmer gently for 30 minutes. Season with salt and pepper.
- 3. Drain eggplant, then rinse and pat dry. saute them or brush with olive oil and roast in preheated oven at 350 for about 20 minutes til deep golden brown. Set aside.
- 4. Arrange eggplant in single layer in oven dish then add a layer of grated Parmesan, followed by a layer of sliced mozzarella and a layer of the tomato sauce. Continue layering in this order til all the ingredients have been used, ending with a sauce layer. This will keep the dish moist. If you want a crisp top, end with eggplant and Parmesan
- 5. Bake in 350 oven for 30 to 35 minutes til browned and bubbling. Remove and set aside for 10 minutes to settle before serving. Serve warm or at room temperature. Serves 4
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Leather Hill
[email protected]This dish is a great way to get your kids to eat vegetables. My kids loved the eggplant, and they didn't even realize they were eating it.
Prince Eugene
[email protected]I'm not a huge fan of eggplant, but this recipe was really good. The eggplant was cooked perfectly, and the flavors were amazing.
Kailyn Hildenbrand
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Tanessa Burns
[email protected]I made this dish for a potluck, and it was a big hit. Everyone loved it!
FRANCISCA
[email protected]This dish is a great way to use up leftover eggplant. It's also a great vegetarian option.
Vincent Waweru
[email protected]I love this recipe! It's so versatile. I've used different types of eggplant, tomatoes, and cheeses, and it's always turned out great.
Jahid Rana
[email protected]Delicious and easy to make. I highly recommend it.
Zidii Boy495
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit.
Sa Ki
[email protected]I made this dish for my vegetarian friends, and they loved it. The eggplant was the star of the show, and the tomatoes and mozzarella added a nice touch.
Khoder Sabha
[email protected]This dish was easy to make and turned out great. I used fresh tomatoes and mozzarella from my garden, and the flavors were amazing.
M D0gar
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was tender and flavorful, and the tomato and mozzarella cheese were a great complement.
Hleh Ngcobo
[email protected]This eggplant dish was a hit with my family! The combination of flavors was perfect, and the eggplant was cooked to perfection. I will definitely be making this again.