EGGPLANT SLICES, TOMATOES, AND MOZZARELLA
This is from my uncle's cookbook. The eggplant can also be served cold.
Provided by Jason
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place flour in a shallow dish. Dredge the eggplant slices in flour; tap off excess. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown. Transfer to a paper towel-lined plate to drain.
- Preheat an oven to 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
- On each slice of eggplant, place a slice of tomato and a thin slice of mozzarella cheese. Place the next slice of eggplant halfway over the previous slice and continue layering with tomato and cheese until the bottom of the dish is covered. Arrange the eggplant so that half of the previous slice is covered by the next slice. Bake in the preheated oven until the cheese has melted, about 10 minutes.
- In a saucepan, heat 1/2 cup olive oil over medium heat. Add the chopped anchovies, garlic, basil, vinegar, salt, and black pepper. Stir well to mash and dissolve the anchovies; remove from heat.
- Remove the eggplant slices from the oven and immediately pour the sauce over the eggplant. Allow to cool slightly before serving.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 17.8 g, Cholesterol 37.4 mg, Fat 31.2 g, Fiber 1.7 g, Protein 16.8 g, SaturatedFat 8.8 g, Sodium 405.8 mg, Sugar 3.3 g
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A_B_D_U_L 1
[email protected]This is one of the best eggplant recipes I've ever tried.
Abella Danger
[email protected]I would definitely make this recipe again.
ashan thevindu
[email protected]This recipe is a great way to get your kids to eat eggplant.
Akash Tharu
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make.
Ahsan G
[email protected]I've never made eggplant before, but this recipe made it easy.
Kisseka Hillary
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Alexis Scarberry
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it!
Umar Meo 105
[email protected]This recipe is a great way to use up leftover eggplant.
Rai Roshan
[email protected]The breadcrumbs added a nice crispy texture to the eggplant.
Naomi Yebaoh
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe.
Nakirabira Prossie
[email protected]This dish is perfect for a summer meal. It's light and refreshing.
MD Kowser Howlader
[email protected]The mozzarella cheese melted perfectly and the tomatoes added a nice tangy flavor.
Sister in christ daily
[email protected]I would definitely recommend this recipe to anyone who loves eggplant.
Abdu Sami
[email protected]This is one of my favorite vegetarian dishes. It's so flavorful and satisfying.
Sagor Shak
[email protected]The eggplant slices were a little too thick for my taste, but otherwise this recipe was great.
Annette “gamestrMAMA” Daniels
[email protected]I've made this dish several times and it's always a crowd pleaser.
Sinenhlanhla Gumede
[email protected]This recipe was a hit with my family! The eggplant was perfectly cooked and the combination of flavors was amazing.