Eggplant With Cheese And Tomatoes Recipe
Ingredients
| Eggplant | 1 Small, peeled | |
| Salt | 1 Teaspoon | |
| Black pepper | 3/4 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Yellow onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), peeled | |
| Chopped tomatoes | 2 , peeled | |
| Pinch dried thyme | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Cheddar | 1 Cup (16 tbs), shredded | |
Directions
1. Preheat the broiler. Place the eggplant slices on a greased 8"x 8"x 2" baking pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper, and brush with 1 tablespoon of the oil. Broil for 5 minutes on each side and remove from the broiler.
2. While the eggplant is broiling, heat the remaining 2 tablespoons of oil in a heavy 9-inch skillet over moderate heat. Add the onion, and cook, uncovered, until soft—about 5 minutes. Add the garlic, and cook for 1 minute longer, then add the tomatoes and cook, stirring, until the mixture thickens slightly—about 8 minutes. Stir in the thyme, parsley, and bread crumbs, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Reduce the oven heat to 350°F. Spoon the tomato mixture over the eggplant, top with the cheese, and bake, uncovered, until the cheese has melted—about 15 minutes.
2. While the eggplant is broiling, heat the remaining 2 tablespoons of oil in a heavy 9-inch skillet over moderate heat. Add the onion, and cook, uncovered, until soft—about 5 minutes. Add the garlic, and cook for 1 minute longer, then add the tomatoes and cook, stirring, until the mixture thickens slightly—about 8 minutes. Stir in the thyme, parsley, and bread crumbs, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Reduce the oven heat to 350°F. Spoon the tomato mixture over the eggplant, top with the cheese, and bake, uncovered, until the cheese has melted—about 15 minutes.
Chef
