EGGPLANT AND TOMATO CASSEROLE

Eggplant and Tomato Casserole image

Provided by Barbara Kafka

Time 48m

Yield 8 first-course servings

Number Of Ingredients 8

Ingredients

2 medium-size eggplants (about 14 ounces each), trimmed and cut crosswise into 1/4-inch slices
3 1/2 teaspoons kosher salt
1 cup loosely packed basil leaves, cut crosswise into thin strips
4 medium-size tomatoes, cut crosswise in 1/4-inch slices
1 medium-size clove garlic, smashed, peeled and minced
3 teaspoons olive oil
Freshly ground black pepper
3/4 pound mozzarella, grated

Steps:

Place one-third of the eggplant slices in an even layer in a 14-by-9-by-2-inch oval dish. Sprinkle with 1 teaspoon of the salt. Cook, uncovered, at 100 percent power in a high-power oven for 10 minutes.
Remove from oven. Rinse eggplant slices and pat dry.
Repeat Steps 1 and 2 twice, with remaining eggplant slices.
Rinse and dry dish. Arrange half the eggplant in a single layer in the bottom of the dish. Sprinkle with half the basil and half the garlic. Arrange half the tomato slices over the basil and garlic. Drizzle with half the olive oil. Sprinkle with 1/4 teaspoon salt and pepper. Cover with half the mozzarella. Repeat the layers.
Cook, uncovered, at 100 percent power in a high-power oven for 8 minutes.
Remove from oven. Spoon the accumulated juices over the top.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 486 milligrams, Sugar 5 grams