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Eggplant and Tomato bake Recipe

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This recipe for Eggplant and Tomato bake, by , is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alicia Kastner
Added: Friday, February 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Fresh from the garden tomatoes 4 medium, and 1 large eggplant, olive oil,1 clove fresh garlic, S&P, swiss cheese 6 to 8 oz.

Directions:
Directions:
Oil a 13x9 roasting pan and smear it with chopped garlic. Peel the eggplant. Slice the eggplant and tomaoes 1/8" thick. Grate the cheese. Make a layer of eggplant, then tomato, S&P, then cheese. Repeat for a second layer. Bake in a 375F oven for 30 minutes or until brown and bubbly.

Number Of Servings:
Number Of Servings:
6 or 8
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Use a serrated knife for ease of cutting tomatoes. More than two layers make this dish too mushy, get a second pan if too many ingredients!!

 

 

 

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