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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Ingredients :

5-6 medium-sized eggplants
8 tbsps. of olive oil
3 segments of garlic, finely minced
1 onion, finely chopped
1 tomato, finely chopped
1 red bell pepper, finely chopped
1 bay leaf
a pinch of dried basil
1 c. of tomato sauce
salt and pepper to taste
grated cheese

Cooking procedure :

Prepare the chunky tomato sauce.

Heat 2 tbsps. of olive oil in a small saucepan. Saute the garlic and chopped onion until fragrant. Add the chopped tomato and bell pepper, and the bay leaf. Cook until the vegetables are limp. Pour in the tomato sauce. Season with salt and pepper. Simmer for 3-4 minutes. Turn off the heat and add the dried basil.

Cut off the tops of the eggplants. Cut in half crosswise then cut each half vertically in two.

Heat the remaining olive oil in a skillet. Pan-fry the sliced eggplants in batches until lightly browned, turning once during cooking. Add more olive oil if necessary (if you’re using big eggplants, you may really need more than 6 tbsps.).

Arrange the fried eggplants on a single layer in a baking dish. Pour the chunky tomato sauce over them. Garnish with grated cheese. Bake in a 425oF oven for 10 minutes or until hot and the cheese melts.

Serve as a side dish to fried or grilled meat, poultry or seafood.

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May 19, 2004  Print This Post   
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