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Broiled Eggplant Cheese And Tomato Sauce

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  Eggplant 1 1⁄4 Pound
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Onion 1 Large, chopped
  Mushrooms 4 Ounce, thinly sliced
  Sharp cheese 4 Ounce, thinly sliced (Such As Cheddar Or Provolone)
  Parsley 2 Tablespoon, chopped
  Oregano 1⁄2 Teaspoon
  Basil 1 Teaspoon
  Canned tomato puree 28 Ounce (No Salt Added)
  Ground black pepper To Taste

Wash eggplant and slice off both ends.
Slice remaining eggplant into 1/2 inch thick round slices and place on broiler pan under broil.
Broil on each side until eggplant slices are browned.
Watch carefully.
Total broiling time is about 10 minutes.
Meanwhile heat oil in large skillet and saute onion and garlic in hot oil until onion softens.
Add mushrooms and saute 1 or 2 minutes longer.
Add parsley, oregano, basil and puree.
Cook over low heat 5 minutes or longer, until eggplant is ready.
Season with pepper.
Arrange eggplant slices in a single layer in shallow ovenproof baking dish.
Top with cheese slices and cover with tomato sauce.
Wrap for freezer.

Recipe Summary

Difficulty Level: 
Side Dish

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