Shirley's Baked Eggplant (aubergine)
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 1 large peeled eggplant, cut into 8 slices
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
- salt, to taste
- pepper, to taste
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1/8 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- 1/2 cup soft breadcrumbs
- 1 cup shredded mozzarella cheese
Recipe
- 1 trim eggplant slices so they are all the same size. save trimmings and set aside. place slices in oiled shallow baking dish. sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. broil eggplant for 5 minutes or until fork tender.
- 2 heat the oil and butter in a skillet. add onion and garlic. cook until onion is tender. add tomatoes and chopped eggplant trimmings; cook until mixture is thick. stir in thyme, parsley and bread crumbs. add salt and pepper to taste.
- 3 spoon onion mixture on top of the broiled eggplant and cover with cheese. bake at 350 degrees until cheese is melted.
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