Eggplant Tomato And Cheese Bake Recipe
Eggplant Tomato And Cheese Bake makes a great main dish. The classic taste of cheese blended with tomatoes, eggplants and the other ingredients, provide a distinct flavor to this dish. Eggplant Tomato And Cheese Bake is my family's all time favorite recipe, i bet it will soon become your family's hot favorite too.
Summary
Preparation Time5 MinCooking Time1 Hr 15 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientEgg Plant
Ingredients
Garlic - 4 cloves, peeled
Dried chili pepper - 1
Canned tomatoes - 1 3/4 lb
Oregano - Generous pinch
Large eggplants - 2
Mozzarella cheese - 1 Ib
Hard cheese - 1 cup, freshly grated
Basil - 1 large sprig
Light olive oil
Salt
Pepper
Directions
GETTING READY
1 Preheat the oven to 400°F.
2 Lightly oil the inside of a wide, shallow ovenproof dish or small roasting pan.
MAKING
3 For the tomato sauce: in a pan, heat 3 tbsp olive oil.
4 Saute the garlic until pale golden brown.
5 Crumble in the chili pepper, discarding the seeds if you prefer a less peppery dish.
6 Remove the seeds from the tomatoes and chop them coarsely.
7 Add to the garlic and chili together with a pinch of salt.
8 Stir well.
9 Cover and simmer for 20 minutes, stirring occasionally.
10 Add a generous pinch of oregano.
11 Meanwhile, trim off the ends of the eggplants.
12 Peel, and slice lengthwise just under 1/4 in thick.
13 In a deep fryer, heat plenty of oil to 350°F.
14 Fry a few slices at a time; they should be pale golden brown but not crisp or dry.
15 Drain well.
16 Spread out on paper towels to finish draining.
17 Sprinkle with a little salt.
18 Thinly slice the mozzarella.
19 In the prepared ovenproof dish, arrange a layer of eggplant slices, covering the bottom.
20 Sprinkle with a little of the sauce and with some of the grated hard cheese.
21 Top with a sprinkling of some of the basil leaves, torn into small pieces, and with some mozzarella slices.
22 Keep layering in this way until you have used all the ingredients, finishing with a mozzarella layer.
23 Place in the oven and cook for 15-20 minutes.
24 Finish by browning the top lightly under a very hot broiler.
SERVING
25 Serve hot.
1 Preheat the oven to 400°F.
2 Lightly oil the inside of a wide, shallow ovenproof dish or small roasting pan.
MAKING
3 For the tomato sauce: in a pan, heat 3 tbsp olive oil.
4 Saute the garlic until pale golden brown.
5 Crumble in the chili pepper, discarding the seeds if you prefer a less peppery dish.
6 Remove the seeds from the tomatoes and chop them coarsely.
7 Add to the garlic and chili together with a pinch of salt.
8 Stir well.
9 Cover and simmer for 20 minutes, stirring occasionally.
10 Add a generous pinch of oregano.
11 Meanwhile, trim off the ends of the eggplants.
12 Peel, and slice lengthwise just under 1/4 in thick.
13 In a deep fryer, heat plenty of oil to 350°F.
14 Fry a few slices at a time; they should be pale golden brown but not crisp or dry.
15 Drain well.
16 Spread out on paper towels to finish draining.
17 Sprinkle with a little salt.
18 Thinly slice the mozzarella.
19 In the prepared ovenproof dish, arrange a layer of eggplant slices, covering the bottom.
20 Sprinkle with a little of the sauce and with some of the grated hard cheese.
21 Top with a sprinkling of some of the basil leaves, torn into small pieces, and with some mozzarella slices.
22 Keep layering in this way until you have used all the ingredients, finishing with a mozzarella layer.
23 Place in the oven and cook for 15-20 minutes.
24 Finish by browning the top lightly under a very hot broiler.
SERVING
25 Serve hot.
