Baked Eggplant Mozzarella Eggs and Tomatoes

The.french.connection's picture

Sep. 19, 2011

Ingredients

Mozzarella cheese 3/4 Pound , cut into 1/4 inch slices
Eggplants 4 Large , trimmed, peeled and cut into 1/4
Eggs 3 , hard
Ripe tomatoes 1 Large , peeled and cut into 1/4
Salt To Taste
Freshly ground pepper To Taste
Oil packed flat anchovy fillets 4 , drained and finely chopped
Fresh flat leafed parsley
Fresh basil leaves/2 tablespoons dried basil 1/4 Cup (4 tbs) , chopped
Garlic 2 Clove (10 gm)
Olive oil 1/4 Cup (4 tbs)

Directions

GETTING READY

1) Preheat the oven to 350° F.

2) On a large platter, arrange the eggplant slices.

3) On each slice, sprinkle 1/8 teaspoon of salt.

4) Let the slices remain at room temperature to dry out the excess moisture.

5) After this, drain the eggplant slices and dry them between paper towels. Keep aside.

6) Now, on each tomato slice, spread a little of the chopped anchovies.

MAKING

7) In a buttered shallow dish (which can also be used for serving), or a 10 inch pie plate, arrange slices of eggplant, hard-boiled egg, tomato and mozzarella, in an overlapping manner.

8) Now, on top, sprinkle very little salt and pepper. Remember that the eggplant and anchovy are already salty.

9) Meanwhile, chop the parsley, basil and garlic together until very fine.

10) On the mixture in the platter, sprinkle this mix.

11) On top of all, sprinkle olive oil.

12) Cover the dish with a foil and bake for 30 minutes.

13) Now, bake uncovered for about 10 minutes more so that the excess moisture, if any, will evaporate. By now, the cheese will also begin to brown.

SERVING

14) Serve this dish hot, lukewarm or cold, but not chilled.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 581Calories from Fat 339

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 1552 mg64.67%

Total Carbohydrates 32 g10.7%

Dietary Fiber 16 g64%

Sugars 13 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet