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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A very simple recipe for small or baby eggplant. I made this for my uncle and his wife and they raved and raved how delicate it was. Using small eggplants makes it more tender. Ingredients:
4 eggplants |
1 large tomato |
1 stalk basil |
1 stalk oregano |
1 stalk sage |
3 stalks thyme |
3 garlic cloves |
3 tablespoons olive oil |
salt & pepper |
1/2 cup italian breadcrumbs |
1/2 cup parmesan cheese |
Directions:
1. Peel skin off eggplant
2. Slice lengthwise 1/4 inch strips.
3. Slice up tomato 1/4 inch
4. Chop up all herbs discarding stalk.
5. Chop up garlic
6. In a casserole dish sprinkle some olive oil.
7. Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
8. Sprinkle some olive oil, salt & pepper on top.
9. Sprinkle half the bread crumbs on tops.
10. Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
11. Cover casserole dish and bake at 375 for 45 minutes.
12. Remove cover and sprinkle with the parmesan cheese.
13. Bake another 5 minutes.
14. You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
15. Enjoy.
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