Scalloped Eggplant And Tomatoes Recipe Recipe

Name: Scalloped Eggplant And Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Wash and peel eggplant.
2
Cut into 1/2 inch cubes and cook in boiling salted water till tender (about 10 min).
3
Drain well.
4
Drain the tomatoes and reserve half of the juice.
5
Saute/fry onions in extra virgin olive oil.
6
Toast the bread and cut into 1/4 inch cubes.
7
Place tomatoes, reserved juice from tomatoes, sugar, salt and pepper into a saucepan and bring to a boil.
8
Combine toasted bread cubes and onions and mix well.
9
Add in bread and onion mix to tomato mix and place into greased baking dish.
10
Add in eggplant and mix well.
11
Sprinkle basil, oregano, bread or possibly cracker crumbs, and Parmesan cheese on top.
12
Drizzle with melted butter and bake in oven at 375 degrees for 30-40 min, till top is well browned.
13
Serves: 6.
14
(Prep and Cooking Time: 50-60 min)

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs. eggplant, 32 ounce. tomatoes, canned, peeled, 1/4 pound onion, diced fine, 3 ounce. bread, crust trimmed, and more.

Yes, Scalloped Eggplant And Tomatoes Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Eggplant And Tomatoes Recipe

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