Baked Eggplant With Tomato And Cheese |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I don't like eggplant!!! Or so I thought until a friend served this....my mind is changed! This is so hearty and delicious that I could make a meal of it alone! So go get some eggplant and become a convert like I have! Read more ! Ingredients:
2 1/2 lbs. eggplant |
2/3 c. olive oil |
2/3 c. fresh grated parmesan cheese |
optional: 1 c. mozzarella cheese |
for the sauce |
3 t. olive oil |
2 garlic cloves, crushed |
2 – 14 oz. cans diced tomatoes |
1/2 t. sugar |
1/2 t. dried oregano |
2-3 t. chopped fresh flat-leaf parsley |
salt & fresh ground pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Trim the eggplant and cut them lengthways into 1/2 inch-thick slices. Heat the oil in a large frying pan and fry the slices briefly in batches. Lift out as soon as they are golden on both sides and drain on a plate covered with paper towels.
3. Arrange the eggplant slices in two or three layers in a baking dish. Sprinkle liberally with salt and pepper.
4. Make the sauce. Heat the oil gently in a large pan over a medium heat until hot. Add the garlic and sauté for a few seconds, then add the canned tomatoes, tomato puree, sugar and oregano and season to taste with salt and pepper.
5. Cover and simmer for 25-30 minutes or until the sauce is thick and velvety, stiring frequently. Stir in the chopped parsley and cook for 2 – 3 minutes.
6. Spread the sauce over the eggplant to cover them. Sprinkle the cheese on top and bake for 40 minutes.
7. Serve hot.
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