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Eggplant Provençale
one 1-pound slender eggplant
1 very large tomato
2 tablespoons olive oil
salt, freshly ground black pepper
2 tablespoons breadcrumbs
1 garlic clove, minced
1 tablespoon minced parsley
1 tablespoon olive oil
Preheat oven to 350 degrees F.
With vegetable peeler, peel eggplant end to end. Cut in half lengthwise. Lay eggplant halves on a cutting board, flat sides down, and slice in 1/3-inch slices. Cut tomato in half. Lay flat sides down on cutting board and slice thinly.
In shallow baking dish, alternate eggplant and tomato slices. Pour 2 tablespoons olive oil over the vegetables and season with salt and pepper. Bake uncovered until vegetables are almost tender, about 30 minutes. In a small bowl combine the breadcrumbs, garlic and parsley. Sprinkle this mixture over vegetables. Drip remaining olive oil over the crumbs. Return to oven until breadcrumb topping is browned, about 3 minutes.
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