Eggplant-Tomato Gratin

2 eggplants (1 pound each)
1 cup shredded mozzarella cheese
2 tablespoons freshly grated parmesan cheese
Tomato Sauce: 
1 can (28 ounces) plum tomatoes (undrained)
1/4 cup tomato paste
1 onion, finely chopped
2 cloves garlic, minced
1 large bay leaf
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano

Cut eggplants in half lengthwise; prick skin with fork. Place cut side down on lightly greased baking sheet; bake in 450 degree oven for 20 minutes or until tender. Let cool, them cut crosswise into 1/2 inch thick slices.

Tomato sauce: Meanwhile, in food processor, purée tomatoes; pour into large heavy saucepan. Add tomato paste, onion, garlic, bay leaf, basil and oregano. Simmer, uncovered, for 20 to 30 minutes or until sauce has thickened and onions are tender (you should have about 3 cups. Season with pepper to taste. Remove bay leaf.

In 8 inch square baking dish, spread thin layer of sauce; cover with layer of eggplant. Repeat with sauce, then eggplant, then sauce. Sprinkle with mozzarella and Parmesan. bake in 400 degree oven for 25 to 30 minutes or until bubbly.

Makes 6 main-course servings.

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