Esta es una exhibición prevé de cómo se va ver la receta de 'Scalloped Eggplant And Tomatoes' imprimido.

Receta Scalloped Eggplant And Tomatoes
by CookEatShare Cookbook

Scalloped Eggplant And Tomatoes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 1/2 lbs. eggplant
  • 32 ounce. tomatoes, canned, peeled
  • 1/4 pound onion, diced fine
  • 3 ounce. bread, crust trimmed
  • 1/2 ounce. sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, white, freshly grnd
  • 1 healthy pinch basil, dry
  • 1 healthy pinch oregano, dry
  • 1 ounce. bread or possibly cracker crumbs
  • 1 ounce. Parmesan cheese
  • 1 ounce. butter, melted

Direcciones

  1. Wash and peel eggplant. Cut into 1/2 inch cubes and cook in boiling salted water till tender (about 10 min). Drain well. Drain the tomatoes and reserve half of the juice. Saute/fry onions in extra virgin olive oil.
  2. Toast the bread and cut into 1/4 inch cubes. Place tomatoes, reserved juice from tomatoes, sugar, salt and pepper into a saucepan and bring to a boil.
  3. Combine toasted bread cubes and onions and mix well. Add in bread and onion mix to tomato mix and place into greased baking dish. Add in eggplant and mix well.
  4. Sprinkle basil, oregano, bread or possibly cracker crumbs, and Parmesan cheese on top. Drizzle with melted butter and bake in oven at 375 degrees for 30-40 min, till top is well browned. Serves: 6. (Prep and Cooking Time: 50-60 min)