The Food Blog

Tuesday, January 31, 2006

BAKED EGGPLANT AND CHEESE, GREEK STYLE

4 tbsp. oil
1 lg. eggplant, 1/2 inch slices
1 c. onion, chopped
1 clove garlic, crushed
1 c. tomatoes, cut up
2 tbsp. parsley
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1 1/2 c. cottage cheese
1/2 c. Parmesan cheese
1 egg

In large skillet, lightly brown eggplant using 1 teaspoon oil at a time. Remove and drain on paper towels. Add 1 tablespoon oil and saute onion and garlic until tender. Add tomatoes, parsley, salt, pepper and cinnamon. Simmer uncovered for 5 minutes.
Spread half tomato mixture in 9x13 pan. Mix cottage cheese, 6 tablespoons Parmesan cheese and the egg; spread over tomato mixture. Arrange eggplant, slightly overlapping on cheese mixture. Spread rest of tomato mixture on top. Sprinkle with remaining Parmesan cheese. Bake uncovered at 375 degrees for 35-40 minutes.

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