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17 May 12 at 6 pm
Reblog

Baked Eggplant Casseroles Recipe

Source - http://www.wishfulchef.com/2011/09/baked-eggplant/

1/2 cup olive oil

4 slices eggplant

4 slices tomato

4 slices fresh mozzarella

1/2 cup or more bread crumbs (mixed with grated parmesan cheese, optional)

salt and pepper to taste

dried herbs (like parsley, oregano, or basil) for topping

Preheat oven at 400°F.

Heat a skillet with about 1/4 cup olive oil on medium-high heat. Make four slices each of the eggplant and tomato, about 1/2 inch thick rounds and season with salt and pepper. Sauté eggplant until golden brown, about 3-4 minutes on each side. Eggplant is like a sponge, so if they seem dry in the skillet just add more olive oil, but don’t drown them.

Assemble your two large ramekins first by placing the sautéed eggplant slices on the bottom, followed by tomato slices, then mozzarella slices and topped with about a tablespoon of bread crumbs. Depending on the size of your ramekins, repeat this step once or twice, like a lasagna. Sprinkle more bread crumbs, salt, pepper and dried herbs on top, then drizzle with a little olive oil.

Place ramekins on a baking sheet and bake for about 30 minutes or until the tops are golden brown and crisp. When finished, let ramekins sit until cool enough to touch.

Total Time: 35-45 minutes

Yield: 2 servings

Baked Eggplant Casseroles Recipe
Source - http://www.wishfulchef.com/2011/09/baked-eggplant/
1/2 cup olive oil
4 slices eggplant
4 slices tomato
4 slices fresh mozzarella
1/2 cup or more bread crumbs (mixed with grated parmesan cheese, optional)
salt and pepper to taste
dried herbs (like parsley, oregano, or basil) for topping
Preheat oven at 400°F.
Heat a skillet with about 1/4 cup olive oil on medium-high heat. Make four slices each of the eggplant and tomato, about 1/2 inch thick rounds and season with salt and pepper. Sauté eggplant until golden brown, about 3-4 minutes on each side. Eggplant is like a sponge, so if they seem dry in the skillet just add more olive oil, but don’t drown them.
Assemble your two large ramekins first by placing the sautéed eggplant slices on the bottom, followed by tomato slices, then mozzarella slices and topped with about a tablespoon of bread crumbs. Depending on the size of your ramekins, repeat this step once or twice, like a lasagna. Sprinkle more bread crumbs, salt, pepper and dried herbs on top, then drizzle with a little olive oil.
Place ramekins on a baking sheet and bake for about 30 minutes or until the tops are golden brown and crisp. When finished, let ramekins sit until cool enough to touch.
Total Time: 35-45 minutes
Yield: 2 servings