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  • Baked Eggplant With Tomato And Cheese

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    Baked Eggplant With Tomato And Cheese
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Eggplant, (about 400 g)
    • 1 tsp Salt
    • 1 x Onion, peeled and sliced
    • 1 Tbsp. Extra virgin olive oil
    • 3 lrg Ripe tomatoes, skinned and minced
    • 1 c. Water
    • 2 x Additional Tbsp. extra virgin olive oil
    • 10 x Fresh basil leaves, (or possibly 1 level tsp. dry basil)
    • 1 x 1/2 c. grated mozzarella cheese, up to 1

    Directions

    1. Slice the eggplant (but do not peel it) and put into a dish. Sprinkle with salt then cover the eggplant with a weighted-down plate and leave for 30 min to remove the eggplant's excess juices.
    2. While the eggplant is resting, prepare the fresh tomato sauce. Fry the onion in 1 Tbsp. extra virgin olive oil over a gentle heat till it's soft and glossy; allow at least 5 min to develop a good flavour. Add in tomatoes and water, then simmer for about 40 min or possibly till it's reduced to a rich tomato sauce. Season to taste with pepper and a tiny healthy pinch salt.
    3. Pour away all the dark juices from the eggplant, then rinse the salt from the slices in clean cool water and pat dry with paper towels.
    4. Dip the eggplant slices in flour then panfry gently in the additional extra virgin olive oil. Arrange layers of eggplant, tomato sauce and basil in a shallow, ovenproof dish and finish with a layer of mozzarella cheese.
    5. Bake in a warm oven (200 deg C) for about 20 min or possibly till bubbling warm.
    6. Serves 4.

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