Eggplant Provencal
Eggplant Provencal is an moderately easy dinner. Made with 1 tbsp. chopped fresh basil, 1 tbsp. chopped thyme, 1 tbsp. chopped oregano, 1 tbsp. chopped rosemary and 1 small eggplant, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Peel and cut eggplant.
Peel and cut tomatoes into 6 slices; cut green pepper into 4 rings each.
Combine herbs; set aside. Place 6 eggplant slices in greased 12 x 8 x 2-inch baking dish. Drizzle with 1/4 teaspoon olive oil.
Lightly salt and pepper and 1/4 teaspoon herb mix.
Layer 6 onion rings, 6 tomato slices and 6 green peppers on top.
Repeat oil and seasonings.
Sprinkle each stack of vegetables with 1/4 teaspoon minced garlic.
Repeat seasoned layers with remaining ingredients in a second 12 x 8 x 2-inch dish.
Cover and bake at 350Β° for 40 minutes.
Uncover and sprinkle with 2 tablespoons Parmesan and Gruyere.
Bake 5 minutes more.
Makes 12 servings.
π· Perfect Pairings
Complete your meal with these
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