Baked aubegines / eggplants with cheese (greek)
Cheese Greek Casserole Eggplant
Last updated 6/12/2012 1:05:57 AM. Recipe ID 31189. Report a problem with this recipe.
Title: Baked aubegines / eggplants with cheese (greek)
Categories: Greece, Casserole, *new import, Eggplant
Yield: 6 Servings
2 lb Eggplants
3 tb Olive oil
3 Cloves garlic; thinly sliced
4 lg Ripe tomatoes; peeled and
1 tb Tomato paste; dissolved in
6 tb Water
3 tb Finely chopped fresh parsley
Salt and pepper
4 oz Grated parmesan cheese or
Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices.
Sprinkle with salt and drain in collander.
Heat oil in large frying pan. Squeeze eggplant dry. Fry for 5 minutes
or until beginning to brown, adding oil as needed. Drain on paper
towels. Layer slices into a casserole dish.
In fry pan, saute garlic and tomatoes, then add thinned tomato paste;
mix and cook until liquid is evaporated. Season with salt, pepper and
parsley and pour over eggplant. Dribble oilive oil on top and add
grated cheese. Bake for 30 minutes until brown.
The book was about Greece - first halve travel; second half recipes.
MELITZANES STO FOURNO serves 4 to 6.
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