LIGHT AND EASY EGGPLANT PARMESAN
SERVES 4 AS A MAIN DISH, 6 to 8 AS A SIDE INGREDIENTS 2 large eggplants, sliced into 1/4 to 1/2 inch slices Olive oil 3 tablespoons dried oregano Salt and pepper to taste 1 pound fresh or canned tomatoes, chopped 4 large cloves garlic, minced 6 ounces mozzarella cheese, grated Freshly grated Parmesan cheese Brush the eggplant slices with olive oil. Sprinkle with some of the oregano, salt and pepper to taste. Place on baking sheet in single layers and place about 6 inches under hot broiler. Broil on one side until browned and tender. (If the eggplants gets too brown before getting tender, flip the slices to brown the other side. However, browning of both sides is not necessary.) Brown the remaining slices in the same manner. When the eggplant is done, preheat oven to 400° F. Lightly grease a 13x9x2-inch casserole dish with olive oil or olive oil spray. Spread just enough of the tomatoes in the bottom to cover lightly (this will prevent the bottom layer of eggplant from burning). Add a single layer of the eggplant slices. Top with a light layer of tomatoes. Sprinkle with some of the minced garlic and a little more oregano. Top with some of the mozzarella and Parmesan cheeses. Continue the process, ending with Parmesan cheese on top. (Each layer of tomatoes should be sprinkled with a little salt and pepper, unless you are using canned tomatoes with salt.) Cover with foil and bake for about 30 minutes or until hot and bubbly. Uncover and bake an additional 5 minutes if more browning is desired. Serve immediately or let cool to room temperature. Notes: The eggplants may be browned on a grill or in a grill pan. If you prefer a milder garlic taste, roast the garlic cloves or microwave the minced garlic in a little oil for about 1 minute before using in the casserole. As for leftovers, this makes a delicious sandwich, room temperature, on good Italian-style bread, with or without a slice of extra sharp, provolone, or Italian fontina cheese. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
