Broiled Eggplant Cheese And Tomato Sauce Recipe
Ingredients
| 1 large eggplant, about 1 1/4 pounds | ||
| Olive oil | 1 Tablespoon (SAUCE:) | |
| Garlic | 1 Clove (5gm), minced (SAUCE:) | |
| Onion | 1 Large, chopped (SAUCE:) | |
| Mushrooms | 4 Ounce, thinly sliced (SAUCE:) | |
| 4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced | ||
| Parsley | 2 Tablespoon, chopped (SAUCE:) | |
| Oregano | 1/2 Teaspoon (SAUCE:) | |
| Basil | 1 Teaspoon (SAUCE:) | |
| 28 ounce can no salt added tomato puree | ||
| black pepper | 1 (SAUCE:) | |
Directions
Wash eggplant and slice off both ends.
Slice remaining eggplant into 1/2 inch thick round slices and place on broiler pan under broil.
Broil on each side until eggplant slices are browned.
Watch carefully.
Total broiling time is about 10 minutes.
Meanwhile heat oil in large skillet and saute onion and garlic in hot oil until onion softens.
Add mushrooms and saute 1 or 2 minutes longer.
Add parsley, oregano, basil and puree.
Cook over low heat 5 minutes or longer, until eggplant is ready.
Season with pepper.
Arrange eggplant slices in a single layer in shallow ovenproof baking dish.
Top with cheese slices and cover with tomato sauce.
Wrap for freezer.
Freeze.
Slice remaining eggplant into 1/2 inch thick round slices and place on broiler pan under broil.
Broil on each side until eggplant slices are browned.
Watch carefully.
Total broiling time is about 10 minutes.
Meanwhile heat oil in large skillet and saute onion and garlic in hot oil until onion softens.
Add mushrooms and saute 1 or 2 minutes longer.
Add parsley, oregano, basil and puree.
Cook over low heat 5 minutes or longer, until eggplant is ready.
Season with pepper.
Arrange eggplant slices in a single layer in shallow ovenproof baking dish.
Top with cheese slices and cover with tomato sauce.
Wrap for freezer.
Freeze.
Chef
