Grease large casserole dish.
Slice eggplant thin.
Do same to onion.
Alternate eggplant, tomato sauce and cheese in layers until all ingredients are gone.
Bake in 350\u00b0 oven for about 45 minutes.
Recipe will make a large casserole.
May be cut in half.
ray with baking paper. Place eggplant in a bowl and toss
n medium-high heat. Cook eggplant, in batches, until lightly browned
b>eggplant pulp in a colander for 5 minutesthen chop.
Combine tomato
eg Celsius.
From each eggplant/aubergine, slice 6 rounds, about
ith olive oil. Place the eggplant slices on the foil, sprinkle
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir
In a skillet saute chopped onion in oil.
Add tomato puree, water, salt, oregano and pepper.
Bring to a bol and simmer for 15 minutes.
In a greased baking dish alternate thin layers of sliced eggplant, tomato sauce and half of the grated cheese, starting with layer of eggplant and ending with layer of tomato sauce. Bake in moderate oven at 350\u00b0 for 1 hour.
Minutes before serving, sprinkle remaining grated cheese on top and continue baking until cheese melts.
et cool.
Cut the eggplant into small strips and saute
tick oil spray.
Arrange eggplant rounds on the cookie sheet
0mins set aside.
Season eggplant slices with salt and pepper
br>To prepare filling, arrange eggplant on several layers of heavy
archment. In a bowl, combine eggplant and zucchini with olive oil
Peel and cut eggplant into 1/4-inch slices.
Peel tomatoes and slice.
In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper.
Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese.
Repeat layers until casserole is full, ending with cheese on top.
Cover; bake in a 400\u00b0 oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.
roiler.
Place thinly sliced eggplant slices on a large baking
ot crispy).
Dice eggplant, onion, and tomato into 1/4-1
Preheat oven to 400\u00b0.
Spray a cookie sheet with nonstick oil spray.
Arrange eggplant on cookie sheet and sprinkle Parmesan cheese over eggplant.
Layer one slice of tomato on each eggplant round.
Sprinkle with Parmesan cheese.
Bake for 10 to 15 minutes. Makes 3 to 4 servings.
Mix together the first 6 ingredients in a bowl; set aside.
Cut the eggplant crosswise into 1/2 inch thick slices.
Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
Broil for 2 minutes on each side or until lightly browned.
Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
Top with tomato mixture.
Sprinkle with cheese. Bake at 450\u00b0 for 8-10 minutes or until heated.
Serve immediately.
live oil, balsamic vinegar and eggplant and stir to coat thoroughly