Baked Eggplant With Tomato and Cheese |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Serve as an accompaniment to grilled fish or meat, or as a meatless main course with salad. Ingredients:
2 tablespoons olive oil |
2 medium onions, peeled and chopped |
2 garlic cloves, peeled and chopped |
1 tablespoon flat leaf parsley, chopped |
1 teaspoon dried oregano |
salt and pepper |
1 (400 g) can italian tomatoes |
1 tablespoon tomato paste |
6 long slender eggplants |
parmesan cheese, grated |
Directions:
1. Heat half of the olive oil and saute onion, garlic, parsley, oregano and seasonings for 5 minutes. Set aside.
2. Preheat oven to 180 degrees celcius.
3. Halve eggplants lengthwise.
4. Heat the other half of the olive oil and gently fry the eggplant for 7 minutes.
5. Place eggplants in baking dish. Place tomato mixture on top and sprinkle with cheese.
6. Bake in oven for 30 minutes.
7. Serve hot or cold.
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