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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I finally got my aunt to give me the recipe. What initially intimiated me was the bread dough, but now I use frozen pizza dough and it's fantastic. Ingredients:
3 eggplants (large) – sliced 1/4” thick |
3 onions (med- large) - sliced |
11/2 cup fresh parsley – chopped |
11/2 cup fresh basil – chopped |
1 cup toasted bread crumbs (add garlic powder after toasted) |
3 eggs slightly beaten (optional) |
1/2 lb provolone – grated (optional) |
1/2 cup olive oil |
2 – 15 oz crushed tomatoes |
3 pillsbury ready pizza dough |
this recipe will make three breads (which you can freeze). |
you can also use spinach. if you decide to use spinach, leave out cheese and onion and add golden raisins. |
Directions:
1. Peel and slice eggplant – 1/4 inch thick.
2. Parboil eggplant until almost transparent (or fry until golden brown). Drain in colander. Set aside.
3. Slice and sauté onions, add tomatoes and cook until thickened.
4. Toast Bread Crumbs (then add garlic powder).
5. Mix eggplant in tomatoes, parsley, basil, provolone, eggs and toasted bread crumbs.
6. Salt and pepper to taste.
7. Mix well. Let cool to room temperature.
8. Prepare dough by flatten onto a cookie sheet. Spread mixture on dough and fold (tri-fold).
9. Bake at 350° for 40-50 minutes.
10. Cool on brown paper bags.
11. Makes 4
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