Scalloped Eggplant

Recipe Ingredients

2 cups	396g / 13oz	Eggplants - peeled & cubed (medium)
2 tablespoons	30ml	Olive oil
1		Yellow onion - peeled & chopped
2		Garlic - peeled & minced
1 teaspoon	5ml	Crumbled basil
1 teaspoon	5ml	Crumbled oregano
1/2 teaspoon	2.5ml	Salt
3 teaspoons	15ml	Fresh tomatoes - peeled, seeded, (medium) chopped, drained
1 teaspoon	5ml	Butter
1 cup	146g / 5.1oz	Shredded swiss cheese

Recipe Instructions

Bring about 1 inch salted water to boil in pan; add eggplant. Boil 1 minute; do not overcook. Drain; gently squeeze out excess moisture and set aside.

Preheat oven to 375F. Heat oil in pan; add onion and garlic. Cook, uncovered, over moderate heat for 5 minutes or until translucent. Combine eggplant, onion, garlic, herbs and salt.

Place mixture in buttered 2 quart baking dish. Put tomatoes over top; add 1 teaspoon butter. Bake, uncovered, for 30 minutes. Sprinkle with cheese; bake an additional 5 minutes, or until cheese melts.

Source:
Home Cooking--July 1996

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.