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Eggplant With Cheese And Tomatoes

Thrifty.Chef's picture
Ingredients
  Eggplant 1⁄2 Pound, peeled and cut into 1-inch slices (1 Small Piece)
  Salt 1 Teaspoon
  Black pepper 3⁄4 Teaspoon
  Vegetable oil 3 Tablespoon
  Yellow onion 1 Large, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Tomatoes/One can, 8 ounces stewed tomatoes 2 Medium, peeled and chopped
  Dried thyme 1 Pinch
  Minced parsley 1⁄4 Cup (4 tbs)
  Soft bread crumbs 1⁄2 Cup (8 tbs) (1 Slice Bread)
  Swiss cheese 4 Ounce (Sharp Cheddar Or Monterey Jack, 1 Cup)
Directions

1. Preheat the broiler. Place the eggplant slices on a greased 8"x 8"x 2" baking pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper, and brush with 1 tablespoon of the oil. Broil for 5 minutes on each side and remove from the broiler.
2. While the eggplant is broiling, heat the remaining 2 tablespoons of oil in a heavy 9-inch skillet over moderate heat. Add the onion, and cook, uncovered, until soft—about 5 minutes. Add the garlic, and cook for 1 minute longer, then add the tomatoes and cook, stirring, until the mixture thickens slightly—about 8 minutes. Stir in the thyme, parsley, and bread crumbs, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Reduce the oven heat to 350°F. Spoon the tomato mixture over the eggplant, top with the cheese, and bake, uncovered, until the cheese has melted—about 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Healthy

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