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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipe comes from The Roman Meal Company. A nice way to sneak eggplant into your meals. Ideal for people who don't really enjoy eggplant (that includes me!) Ingredients:
2 cups cubed peeled eggplants |
12 slices day-old bread, cubed |
1 (8 ounce) can tomato sauce |
1/2 teaspoon dried oregano, crushed |
1 dash garlic powder |
1/2 cup shredded provolone cheese or 1/2 cup mozzarella cheese |
Directions:
1. Place eggplant in colander; sprinkle lightly with salt. Set in sink about 10 minutes to drain.
2. Rinse well. Drain and pat dry with paper towels.
3. Divide eggplant between two 16 ounce individual shallow baking dishes.
4. Layer bread, tomato sauce, oregano, garlic powder and cheese over eggplant in baking dishes.
5. Bake in preheated 375°F oven until hot and bubbly, about 20 minutes.
6. Serve warm.
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