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Eggplant Recipe

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Eggplant image

 

This recipe for Eggplant, by , is from The Fuka 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!

Contributor:  
Contributor:  
Mary Fuka

Category:
Category:

Ingredients:  
Ingredients:  
1 large Eggplant (about 1 lbs.)
3 or 4 medium size Tomatoes
1 cup shredded Swiss Cheese
1 cup grated Parmesan Cheese
cup Butter, cut into bits
cup Tomato Sauce
1 cup seasoned Breadcrumbs

Directions:
Directions:
Peel eggplant; slice inch thick and soak in bowl of cold salted water (1 tbsp. in 1 qt. water) for 30 minutes.

Meanwhile, plunge tomatoes into boiling water then into bowl of cold water to loosen the skin; peel tomatoes and cut into inch slices.

Drain eggplant: rinse with fresh water.

Grease bottom and sides of a 12 x 9 baking dish. Preheat oven to 350.

Place ⅓ of eggplant slices in dish; top with half of tomato slices and sprinkle with half of Swiss cheese, then ⅓ cup of Parmesan. Repeat layers, ending top layer with eggplant. Dot with butter and pour tomato sauce on top. Cover with breadcrumbs and sprinkle with remaining Parmesan cheese.

Bake 1 hour. Let eggplant stand for 15 minutes before cutting.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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