Eggplant Bake
| Eggplant BakeDifficulty: Easy – MediumTime: 30-45 minutes Vegetarian |
| Ingredients: * 700 grams of bottled Pomodoro chopped tomatoes. * Chopped 3 cloves of garlic. * 1 minced carrot. * 1 minced celery stock. * 1/2 minced onion. * 2 bay leaves. * 1 tablespoon of butter or oil for cooking garlic. * 4 cups of loosely measured fresh basil leaves * Sliced 500 grams of mozzarella (5 standard size mozzarella balls) or 4-5 cups of pshredded mozzarella. (You can add more or less cheese but please do not omit it.) * 3 large eggplants cut into 1 inch even slices. * Salt to taste |
| Steps for success: 1. Preheat your oven to 325 degrees Fahrenheit. 2. Soak the eggplant in a salt bath for 10 minutes and then rinse well to remove excess salt. 2. Place chopped garlic, onion, carrot, celery and butter into a medium saucepan over medium heat. 4. Once the vegetable begin to soften and the garlic and onion becomes translucent carefully add the chopped tomatoes to the pan with the garlic. 5. Add the basil and bay leaves to the saucepan. 6. Simmer the sauce for 10 minutes. 7. Layer the eggplant, mozzarella into a baking dish salting as you go to taste. 8. Pour your sauce over the eggplant. 9. Bake until cheese is melted and eggplant is cooked through approximately 20-25 minutes depending on your oven’s temperature. 10. Serve hot and enjoy! |
