EGGPLANT SLICES, TOMATOES, AND MOZZARELLA
This is from my uncle's cookbook. The eggplant can also be served cold.
Provided by Jason
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place flour in a shallow dish. Dredge the eggplant slices in flour; tap off excess. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown. Transfer to a paper towel-lined plate to drain.
- Preheat an oven to 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
- On each slice of eggplant, place a slice of tomato and a thin slice of mozzarella cheese. Place the next slice of eggplant halfway over the previous slice and continue layering with tomato and cheese until the bottom of the dish is covered. Arrange the eggplant so that half of the previous slice is covered by the next slice. Bake in the preheated oven until the cheese has melted, about 10 minutes.
- In a saucepan, heat 1/2 cup olive oil over medium heat. Add the chopped anchovies, garlic, basil, vinegar, salt, and black pepper. Stir well to mash and dissolve the anchovies; remove from heat.
- Remove the eggplant slices from the oven and immediately pour the sauce over the eggplant. Allow to cool slightly before serving.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 17.8 g, Cholesterol 37.4 mg, Fat 31.2 g, Fiber 1.7 g, Protein 16.8 g, SaturatedFat 8.8 g, Sodium 405.8 mg, Sugar 3.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ruth Momany
[email protected]This recipe is a great way to use up leftover eggplant. The eggplant slices are crispy on the outside and tender on the inside. The tomatoes and mozzarella add a nice pop of flavor. I would definitely recommend this recipe to others.
Abigail Etim
[email protected]I made this recipe for a party and it was a hit! Everyone loved the combination of eggplant, tomatoes, and mozzarella. I will definitely be making this again.
Good Ness
[email protected]This is a great recipe for a vegetarian main course. The eggplant is hearty and filling, and the tomatoes and mozzarella add a nice pop of flavor. I would definitely recommend this recipe to others.
NANA YAW PETER
[email protected]Delicious! I made this for dinner last night and my family loved it. The eggplant was cooked perfectly and the tomatoes and mozzarella were melted and gooey. I will definitely be making this again.
porosme s
[email protected]This recipe was easy to follow and the dish turned out great! I loved the combination of eggplant, tomatoes, and mozzarella. I would definitely make this again.
Paris White
[email protected]The eggplant slices were a bit too oily for my liking. I think I would try grilling them next time instead of frying them.
Evelyn Chandler
[email protected]This recipe was a little bland for my taste. I added some garlic and oregano to the eggplant slices before cooking and it helped a lot. I would also recommend using fresh mozzarella instead of pre-shredded.
Alex Bule
[email protected]I made this recipe last night and it was delicious! The eggplant was crispy on the outside and tender on the inside. The tomatoes and mozzarella were melted and gooey. I served it with a side of pasta and it was a perfect meal.
Keshia
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggplant slices were cooked perfectly and the tomatoes and mozzarella added a nice pop of flavor. I would definitely recommend this recipe to others.
sdaam jameel
[email protected]This dish was a hit with my family! Everyone loved the combination of flavors and textures. I will definitely be adding this to my regular rotation of recipes.
zayyan ali
[email protected]Loved this recipe! The eggplant was melt-in-your-mouth tender and the tomatoes and mozzarella were the perfect complement. I'll definitely be making this again.