Featured Pinch Tips Video
- eggplant, medium size
- egg, beaten
- 1/2 tsp
- 6 Tbsp
- oil, salad or olive oil
- 1 tsp
- basil, (optional)
- 1/4 lb
- cheddar cheese (sliced or grated)
- 1 can(s)
- tomato sauce (8 oz)
- 1/4 c
- onion, minced
1Preheat oven to 375 degrees.
2Peel skin from eggplant. Cut eggplant crosswise (circles) not too thin (about 1/2 inch is good).
3Dip eggplant into beaten egg to which salt has been added.
4Saute slowly in hot oil until brown on both sides, and not quite tender.
5In a shallow 9 x 9 inch baking dish, arrange stacks of 3 each with cheddar cheese between and on top.
6Pour around stacks of eggplant and cheese, the tomato sauce which has been heated with minced onion, salt, and peppered to taste.
7Bake 25-30 minutes until cheese melts and sauce is bubbly.
8NOTE: When I make this simple delicious dish, I usually use more than 1 medium eggplant which, of course, will make you adjust the other ingredient amounts accordingly, and use a larger baking dish. You can make as little or as much as you want of this Eggplant Roma - depending on the number of people you want to serve. Even the NON-eggplant lover will enjoy this dish. Hope you do too!