Eggplant, Cheese and Tomato Casserole
1/4 cup olive oil
1 Heat oil in a frying pan over a medium heat. Cook eggplant, in batches, for 1 minute each side. Drain on absorbent kitchen paper.
2 eggplant, cut into 1/4-inch thick slices
2 cloves garlic, crushed
1 1/2 cups canned tomatoes, undrained and mashed
2 tablespoons tomato paste
2 tablespoons dry white wine
6 1/2 ounces mozzarella cheese, diced
2 ounces grated parmesan cheese
2 tablespoons dried breadcrumbs
1/2 ounce butter, melted
2 Add garlic, tomatoes, tomato paste and wine to pan. Bring to the boil, then reduce heat and simmer for 5 minutes or until sauce reduces and thickens slightly.
3 Spread half the tomato sauce over the base of a baking dish. Arrange half the eggplant slices on top. Scatter with half the mozzarella cheese. Spoon over remaining tomato sauce. Top with remaining eggplant slices. Scatter with remaining mozzarella cheese.
4 Combine parmesan cheese, breadcrumbs and butter. Sprinkle over top of casserole. Bake for 30 minutes or until eggplant is tender and topping golden.
Cook's tip: The health conscious may prefer to grill the eggplant instead of frying it. If grilling, spray with olive oil and cook under a preheated hot grill for 4-5 minutes each side or until golden.
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