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Eggplant Scallop

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Ingredients
  Eggplant 1 Medium, pared and cut into slices of 1/2 inch thickness
  Vegetable oil 1⁄2 Cup (8 tbs)
  Tomato sauce 1⁄4 Cup (4 tbs) (From 8 Ounce Can)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Salt 1 Teaspoon
  Oregano 1 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Tomatoes 3 Large, peeled and cut into slices of 1/2-inch thickness
  Pizza cheese slices/Mozzarella cheese 3 , quartered (From 8-Ounce Package)
Directions

GETTING READY
1) Cut the eggplant and tomatoes, as desired.

MAKING
2) In a large frying pan, heat vegetables oil and brown the eggplant slices, few at a time.
3) Drain the slices on a paper towel.
4) In a 1-cup measure, mix oregano, parmesan cheese, tomato sauce, salt and pepper.
5) In a baking dish, make 2 layers of eggplant and tomato slices along with tomato sauce mixture divided in between evenly.
6) In moderate oven at temperature 350°, bake the eggplant uncovered for 30 minutes.
7) Place the mozzarella cheese slice over the top of eggplant and bake for extra 15 minutes until cheese is melted.

SERVING
8) Serve the baked eggplant as side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Scallop
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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