Baked Eggplants

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Baked eggplants with tomato sauce and cheese

My 11-year-old changed the dinner menu again. I was planning on having grilled salmon belly but she asked if we could have fried chicken thigh fillets instead. I though it meant she would be in charge of the cooking. I agreed. The chicken thigh fillets were taken out of the freezer and thawed. An hour before dinner time, she and her sister had commandeered my computer and was on the Disney site playing games online. Which meant she was not going to bother about dinner. Oh, well.

I did the baked eggplants to accompany the chicken fillets. This recipe is a simpler version of the classic Greek moussaka. The eggplants are sliced, pan-fried in olive oil, arranged on a baking dish, topped with chunky tomato sauce and grated cheese, then baked just until the eggplants and sauce are heated through and the cheese melts.

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May 19, 2004  Print This Post   
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