Baked Eggplant with Tomato and Cheese
1 large eggplant
Slice the eggplant (but don't peel it) and put into a dish. Sprinkle with salt then cover the eggplant with a weighted-down plate and leave for 30 minutes to remove the eggplant's excess juices.
1 level teaspoon salt
1 onion, peeled and sliced
1 tablespoon olive oil
3 large ripe tomatoes, skinned and chopped
1 cup water
2 additional tablespoons olive oil
10 fresh basil leaves (or 1 level teaspoon dried basil)
1 to 1 1/2 cups grated mozzarella cheese
While the eggplant is resting, prepare the fresh tomato sauce. Fry the onion in 1 tablespoon olive oil over a gentle heat until it's soft and glossy; allow at least 5 minutes to develop a good favor. Add tomatoes and water, then simmer for about 40 minutes or until it's reduced to a rich tomato sauce. Season to taste with pepper and a tiny pinch salt.
Pour away all the dark juices from the eggplant, then rinse the salt from the slices in clean cold water and pat dry with paper towels. Dip the eggplant slices in flour then panfry gently in the additional olive oil. Arrange layers of eggplant, tomato sauce and basil in a shallow, ovenproof dish and finish with a layer of mozzarella cheese. Bake in a hot oven 400 F for about 20 minutes or until bubbling hot.
Ingredient list doesn't include flour, should be updated.
Anonymous, Location not stated.
robin, hollywood, florida
Adding Garlic gives more flavour to the sauce
Simon, Location not stated.
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