Thursday, July 7, 2011
So, here is another vegetarian recipe. This is one of our favorites, because the eggplant is baked, not breaded and fried. Most of the time I double the veggies and layer it more like lasagna.
2 tablespoons olive or vegetable oil
1 garlic clove, pressed
1 small eggplant, peeled and cut into 1/4 inch slices
1 tablespoon minced fresh basil
1 tablespoon grated fresh Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup fresh mozzarella cheese
Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.