Eggplant is a tricky vegetable and most people have a love/hate relationship with it. I am non-committal with this veggie and I neither like or dislike it, but this is certainly a dish that masks it beautifully. The Marinara and the Cheese brings out the fleshy and meaty texture without the actual taste of the eggplant that people seem to dislike.
The big eggplants work best for the dish as they are soft and cook quickly.
Pair this with a bowl of Mac and Cheese or a Salad and it's a hearty dish for a weeknight meal.
Ingredients:
Large Eggplant - 1
Marinara Sauce - 1 Cup
Shredded Cheese - 1/2 Cup
Salt and Pepper to Taste
Slice the Eggplant into thin 1/2 inch rounds. Sprinkle with salt and set aside.
If you are not a fan, I suggest you peel the eggplant and then continue with the recipe. After a few minutes, wash and set aside.
Heat up a flat pan on medium heat and drizzle some oil and place the slices in a single layer. Sprinkle with salt and pepper and cook till it starts to brown. Turn and cook on the other side for a couple more minutes. The eggplants do not need to cook completely through.
In a baking dish, add a couple Tbsp of Marinara on the bottom. Layer the eggplant slices and top with more marinara. Spread into a thin layer and sprinkle some cheese. I had a mixed Shredded Cheese of Pepper Jack and Mozzarella.
Repeat until all the eggplant slices are done.
Pre-heat the oven to 375F and bake until the cheese is melted and bubbly and the dish is cooked through. This should take about 20 to 25 minutes.
Serve with Crusty Bread and a Salad or something hearty like Mac and Cheese.
No comments:
Post a Comment