Eggplant (Aubergine) and Tomato Crisp |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this from the Delicious Living magazine (Oct. 2006). They have quite a few good recipes this month. I used sourdough bread for the breadcrumbs since I had a ton of it and it still turned out great. Not sure if the sourdough made it better or not. Have to try it the regular way too. I also used all dry seasonings, instead of fresh. It's a little time consuming, but great on a fall day. Oh, don't bother to peel the eggplant. It was fine unpeeled. Ingredients:
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
6 garlic cloves, minced |
4 tablespoons fresh basil, chopped |
1/2 teaspoon dried oregano |
salt & fresh ground pepper, to taste |
2 medium eggplants, peeled and cut into 1/2-inch slices |
1 yellow bell pepper, cut into 1/2-inch strips |
4 large ripe tomatoes, cut into 1/4-inch slices |
3 tablespoons chopped fresh parsley |
6 cups whole wheat breadcrumbs |
1 teaspoon dried thyme |
2 teaspoons chopped fresh rosemary |
1/2 cup freshly grated parmesan cheese |
2 tablespoons fresh lemon juice |
2 tablespoons olive oil |
salt & fresh ground pepper, to taste |
basil leaves, for garnish |
Directions:
1. Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
2. Place vegetables on a large baking sheet. Jellyroll pan works nice.
3. Cover with foil and bake for 10 minutes.
4. Remove foil and bake another 10 minutes.
5. Lightly coat a shallow casserole or gratin dish with cooking spray.
6. Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
7. Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
8. Mix together all topping ingredients except fresh basil leaves.
9. Sprinkle over vegetables.
10. Bake for 30 minutes. Garnish with fresh basil leaves.
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