Baked Aubegines / Eggplants with Cheese (Greek)

Title:
Baked Aubegines / Eggplants with Cheese (Greek)

Yield:
6 Servings

Categories:
Greece,
Casserole,
*new
import,
Eggplant




Ingredients:





     2 lb Eggplants


     3 tb Olive oil


     3    Cloves garlic; thinly sliced


     4 lg Ripe tomatoes; peeled and


          -chopped


     1 tb Tomato paste; dissolved in


     6 tb Water


     3 tb Finely chopped fresh parsley


          Salt and pepper


     4 oz Grated parmesan cheese or


          -kefalotiri






 Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices. Sprinkle


 with salt and drain in collander.


 


 OVEN: 350F.


 


 Heat oil in large frying pan. Squeeze eggplant dry. Fry for 5 minutes or


 until beginning to brown, adding oil as needed. Drain on paper towels.


 Layer slices into a casserole dish.


 


 In fry pan, saute garlic and tomatoes, then add thinned tomato paste; mix


 and cook until liquid is evaporated. Season with salt, pepper and parsley


 and pour over eggplant. Dribble oilive oil on top and add grated cheese.


 Bake for 30 minutes until brown.


 


 The book was about Greece - first halve travel; second half recipes.


 MELITZANES STO FOURNO serves 4 to 6.


 


 Recipe by: Greek Cookbook


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 16,


 1998