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Easy Eggplant Bake
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Aunt Lee Palazzolo
| 3 small | eggplant, trimmed and sliced |
| kosher salt | |
| 5 tablespoons | extra-virgin olive oil |
| 3 large | firm tomatoes, sliced |
| tabasco sauce | |
| 2 large | yellow onions |
| 2 large | green peppers, cored and sliced |
| 2 small | zucchini, trimmed and sliced |
| 3 cloves | garlic, finely minced |
| 3 tablespoon | parsley, chopped |
| ½ teaspoon | dried thyme leave |
| 1 teaspoon | dried oregano |
| ½ cup | Parmesan cheese, freshly grated |
| 1½ cups | shredded mozzarella cheese |
Place eggplant slices in a colander and sprinkle with salt. Place in sink and allow to drain for 30 minutes. Carefully pat eggplant slices with paper towels to remove all of the surface juices and any excess salt.
Cover the bottom of a 13x9x2-inch casserole dish with 2 tablespoons of olive oil. Place a layer of eggplant in the dish and cover with half of the tomato slices. Salt tomatoes to taste and sprinkle with tabasco sauce.
Place half of green pepper and onion on top of tomatoes and top with zucchini slices. Season to taste with salt and tabasco.
Mix together garlic, parsley, thyme and oregano and sprinkle over vegetables. Top with remaining eggplant and finish with remaining onion and pepper. Evenly drizzle over the remaining olive oil.
Cover dish tightly with a double layer of heavy duty foil. Place in a 450?F oven for 10 minutes. Reduce heat to 350?F and bake about 50 minutes longer, or until vegetables are cooked and eggplant is tender. Remove from oven and remove foil.
Sprinkle dish with Parmesan cheese and tip with mozzarella. Return to the oven just long enough for the cheese to melt, 8-10 minutes. Serve hot garnished with parsley sprigs.
Serves 8.
This recipe comes from Aunt Lee's family cookbook, "Cookin' with the Palazzolo's." Hope you enjoy it!
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