This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Baked Eggplant, Sicilian Style
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- #7009
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 eggplant, peeled, cut lengthwise into 1/4" thick slices
3 teaspoons salt
2 large eggs, beaten
2 cups fresh bread crumbs
oil, for frying
1/4 cup olive oil
3 cloves garlic, minced
1 can (1.75 pound size) crushed tomatoes
salt and pepper, to taste
2 tablespoons fresh parsley, chopped
12 ounces mozzarella cheese, cut into thin slices
directions
Put the eggplant slices on a baking sheet, sprinkle with the 1-2 tablespoons salt and let stand for 1 hour.
Pat slices dry with a paper towel. Dip slices into egg, then cover completely with bread crumbs. Heat 1 inch of oil in a large skillet and fry eggplant until golden on both sides, about 1 minute per side. Drain on paper towels. Preheat oven to 350 degrees F.
In a medium size skillet, over medium heat. add the garlic, tomatoes, salt and pepper to taste. Cook, uncovered, for 7-8 minutes remove from heat and stir in the parsley.
Spread about 3/4 cup of the sauce on the bottom of a baking dish, cover with the eggplant and top with the mozzarella. Continue this layering until all ingredients are used up finishing with sauce on top.
Bake for 12-15 minutes, or until cheese has melted. Serve warm or at room temperature.
added by
tranch
nutrition data
585 calories, 39 grams fat, 36 grams carbohydrates, 28 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
September 2, 2014
Only change I made was to use shredded mozz instead of slices and added a pinch of basil to the sauce. Delicious recipe!!