BAKED BABY EGGPLANT
A very simple recipe for small or baby eggplant. I made this for my uncle and his wife and they raved and raved how delicate it was. Using small eggplants makes it more tender.
Provided by ArtistsFoodPalette
Categories Vegetable
Time 1h
Yield 1 casserole, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Peel skin off eggplant
- Slice lengthwise 1/4 inch strips.
- Slice up tomato 1/4 inch
- Chop up all herbs discarding stalk.
- Chop up garlic
- In a casserole dish sprinkle some olive oil.
- Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
- Sprinkle some olive oil, salt & pepper on top.
- Sprinkle half the bread crumbs on tops.
- Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
- Cover casserole dish and bake at 375 for 45 minutes.
- Remove cover and sprinkle with the parmesan cheese.
- Bake another 5 minutes.
- You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
- Enjoy.
Nutrition Facts : Calories 644.6, Fat 31, SaturatedFat 7.9, Cholesterol 22.3, Sodium 934, Carbohydrate 78.8, Fiber 33.8, Sugar 25.9, Protein 24.2
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