Jul 012010
 

Serves 6

Ingredients

1 large eggplant
½ teaspoon salt
2 teaspoons butter
2 eggs, beaten
black pepper
½ chopped onion
1 teaspoon fresh or ½ teaspoon
dry oregano
4 teaspoons dry bread crumbs
2 large tomatoes sliced thin
60g cheddar cheese, grated
30g parmesan cheese, grated
paprika

Method

Peel and thickly slice the eggplant. Put the slices in a pan with the salt and about 25mm of boiling water and cover. Cook for about 10 minutes and drain well. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano, and breadcrumbs.

Butter a shallow 1 litre baking dish. Cover the bottom with half the tomato slices. Spoon in the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix the cheeses together and sprinkle over the top. Shake on some paprika and bake at 180°C for about 45 minutes.

Use slightly rehydrated dried tomatoes or drained preserved tomatoes if no fresh ones around.

Add a bit more cheese to make this a main course in a vegetarian meal.

Author

Pam Jenkins
Diamond Creek

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