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Layered Mediterranean Mozzarella Eggplant (Aubergine) Bake
Time: 1 hrs
Ingredients
- 3 tablespoons olive oil (can use butter mixed with oil)
- 1 large onion, sliced (if you like onions, then use two)
- 1 tablespoon fresh minced garlic (or to taste)
- salt or seasoning salt
- pepper
- 2 lbs tomatoes, chopped
- 3 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
- 2 cups dry breadcrumbs (seasoned with seasoning salt, pepper and garlic powder and 4 tablespoons Parmesan cheese)
- 1/3 cup grated parmesan cheese
- 4 egg whites, lightly beaten
- 2 cups grated mozzarella cheese
- 3 lbs eggplants, peeled and cut crosswise into about 3/8-inch thick slices
Directions
- 1 Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
- 2 In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
- 3 In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
- 4 Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
- 5 In a medium frypan heat the olive oil over medium heat.
- 6 Add in onion and garlic; cook until softened.
- 7 Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
- 8 Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
- 9 Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
- 10 Set oven to 400 degrees.
- 11 Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
- 12 Top with the tomato/onion mixture.
- 13 Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
- 14 Bake uncovered until cheese is bubbly, about 15 minutes.
- 15 Delicious!
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