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Baked Eggplant with Mozzarella Recipe

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This recipe for Baked Eggplant with Mozzarella is from Torre Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds eggplant
salt
1/3 cup olive oil
3 cloves garlic minced
1/4 tsp dried red chile flakes
2 pounds tomatoes, chopped or 2-14oz can tomatoes drained
salt and pepper to taste
1/2 pound mozzarella sliced
8-10 fresh basil leaves
Directions:
Directions:
Wash eggplants, cut tops off and slice them into 1/4 inch sections crosswise. Add salt generously and place in colander. Place a weight on them and let them sit for 1 hour. Rinse and pat dry. In a large skillet, add olive oil and heat on high until just starting to smoke. Reduce heat to medium and fry eggplant slices until golden. Add extra olive oil if needed. Remove and drain on paper towels. Add additional olive oil to skillet if needed, and add garlic and chile. Cook for 3-4 minutes. Add tomatoes, salt and pepper and cook for 30 minutes. Preheat oven to 400. In a baking dish add thin layer of tomato sauce, then a layer of eggplant, then a layer of cheese. Repeat until ingredients are used. Top with basil leaves and bake for 20 minutes. Remove and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
From Tastes of Italia magazine May 2006. Takes some time but excellent recipe!

 

 

 

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