Eggplant Bake
Eggplant Bake is an moderately easy dinner. Made with 2 small eggplants, cut 1/2 inch slices, 3 medium tomatoes, sliced and seeded, 3 tbsp. olive oil, 3 medium onions, cut in 1/2 inch slices and pepper, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Sprinkle eggplant in colander with 1 1/4 teaspoons salt.
Let drain 30 minutes.
Place tomatoes, cut side down, on paper towels. Drain 30 minutes.
Heat 1 tablespoon oil in skillet. Saute garlic and onion.
Discard garlic; don't break onion into rings.
Drain. Rinse eggplant and drain.
Brush with oil and broil 5 minutes; turn and repeat.
Arrange in alternating layers, slightly overlapping.
Sprinkle with spices and cheese.
Bake at 350Β° for 10 minutes or until cheese melts.
Makes 6 servings.
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