Baked Eggplant With Tomato and Cheese
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 2 medium onions, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 tablespoon flat leaf parsley, chopped
- 1 teaspoon dried oregano
- salt and pepper
- 1 (400 g) can Italian tomatoes
- 1 tablespoon tomato paste
- 6 long slender eggplants
- parmesan cheese, grated
directions
- Heat half of the olive oil and saute onion, garlic, parsley, oregano and seasonings for 5 minutes. Set aside.
- Preheat oven to 180 degrees celcius.
- Halve eggplants lengthwise.
- Heat the other half of the olive oil and gently fry the eggplant for 7 minutes.
- Place eggplants in baking dish. Place tomato mixture on top and sprinkle with cheese.
- Bake in oven for 30 minutes.
- Serve hot or cold.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.