Scalloped Eggplant(Makes 4 to 6 Servings)
Scalloped Eggplant(Makes 4 To 6 Servings) is an moderately easy dinner. Made with 2 medium size eggplants, 2 tbsp. olive oil, 1 medium size yellow onion, peeled and chopped, 2 cloves garlic, peeled and minced and 1 tsp. dried basil, crumbled, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Peel eggplants and cut into 1-inch cubes.
Bring about 1-inch of lightly salted water to boil in a 2-quart saucepan, add eggplant.
Boil for 1 minute; do not overcook.
Drain gently, squeeze out excess moisture and set aside.
Heat oil in saucepan, add onion and garlic, cook, uncovered, over moderate heat for 5 minutes or until translucent.
Combine eggplant, onion, garlic, herbs and salt.
Place mixture in buttered 2-quart shallow baking dish.
Distribute tomatoes evenly over top.
Bake, uncovered, in preheated 375Β° oven for 30 minutes.
Sprinkle with cheese, bake an additional 5 minutes.
π· Perfect Pairings
Complete your meal with these
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