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Receta Scalloped Eggplant Casserole
by CookEatShare Cookbook

Scalloped Eggplant Casserole
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Ingredientes

  • 1 eggplant
  • 1 quart. canned tomatoes
  • 1/2 c. finely minced onions
  • 1 1/2 ounce. extra virgin olive oil
  • 4 ounce. toasted bread cubes or possibly croutons
  • 2 tbsp. sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon sweet basil
  • 1/8 teaspoon oregano
  • 1/4 c. bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1 tbsp. melted butter

Direcciones

  1. Wash and peel eggplant. Cut into 1/2 inch cubes. Cook in boiling salted water about 8 min or possibly till tender. Drain well. Saute/fry onion in oil. Combine sauteed onions, oil and bread crumbs, mixing well. Drain off 1/2 juice of tomatoes.
  2. Place tomatoes, juice, sugar, salt, pepper and spices on range and bring to a boil. Add in onion and bread crumb mix and mix well. Incorporate eggplant into mix. Pour into a greased casserole dish. Top with bread crumbs and Parmesan cheese. Sprinkle with melted butter. Bake at 375 degrees for 30 to 40 min. Top should be nicely browned.