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Eggplant Recipes From Other Guides
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INGREDIENTS:
- 1 medium eggplant, sliced in 1/4-inch thick rounds
- olive oil
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1/2 medium sweet onion, cut in thin slices
- 1 clove garlic, minced
- pinch dried leaf basil
- salt and pepper, to taste
- 3 slices Mozzarella cheese or about 1 cup shredded
PREPARATION:
Heat a thin layer of oil in a large skillet over medium heat; add eggplant to the hot oil and cook, turning once, for about 5 minutes, or until lightly browned. Repeat until all eggplant slices are cooked, using as little oil as needed to brown the slices. Transfer to a plate. Add more oil to the skillet if needed; add onions and garlic. Cook until tender. Combine tomatoes with onion mixture, basil, and salt and pepper, to taste. Layer eggplant slices with the onion and tomato mixture in a shallow casserole.
Bake for 20 minutes at 350°. Top with sliced or shredded Mozzarella cheese and cook for 8 minutes longer, or until cheese is melted.
Serves 4.
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