Eggplant with Cheese

Berenjena con Questo

1 or 2 eggplants, peeled and cut into 1/2 inch slices
1 cup broth
1/4 cup ground walnuts
3 tablespoons chopped onion
1 tablespoon chopped flat parsley
salt to taste
freshly ground black pepper
2 tablespoons olive oil
1/2 pound shredded mozzarella cheese
1 tablespoon ground cinnamon
1 tablespoon ginger
1 tablespoon chopped parsley for garnish

Place the eggplant slices in a baking pan with 1/4 cup of the broth. Bake in a 375 degree preheated oven for about 10 minutes or until almost cooked.

Meanwhile in a food processor or blender, mix the walnuts, onion, parsley, the remaining broth, salt and pepper to taste, and the oil. Blend until smooth.

Pour the mixture over the eggplant. Cover each slice with cheese and sprinkle cinnamon and a dash of ginger over the cheese. Continue baking for 10 minutes more or until the cheese has melted. Remove the eggplant to a serving platter. Pour the sauce over it and garnish with chopped parsley.

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