Baked Baby Eggplant

Name: Baked Baby Eggplant
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 casserole, 2-4 serving(s)
Ingredients: 4 eggplants; 1 large tomatoes; 1 stalk basil; 1 stalk oregano; 1 stalk sage; 3 stalks thyme; 3 garlic cloves; 3 tablespoons olive oil; salt & pepper; 1/2 cup Italian breadcrumbs; 1/2 cup parmesan cheese

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Recipe by ArtistsFoodPalette

A very simple recipe for small or baby eggplant. I made this for my uncle and his wife and they raved and raved how delicate it was. Using small eggplants makes it more tender.

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READY IN: 1hr

SERVES: 2-4

YIELD: 1 casserole

UNITS: US

INGREDIENTS

Nutrition

4

eggplants
1

large tomatoes
1

stalk basil
1

stalk oregano
1

stalk sage
3

stalks thyme
3

garlic cloves
3

tablespoons olive oil
salt & pepper
¹⁄₂

cup Italian breadcrumbs
¹⁄₂

cup parmesan cheese

DIRECTIONS

Peel skin off eggplant
Slice lengthwise 1/4 inch strips.
Slice up tomato 1/4 inch
Chop up all herbs discarding stalk.
Chop up garlic
In a casserole dish sprinkle some olive oil.
Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
Sprinkle some olive oil, salt & pepper on top.
Sprinkle half the bread crumbs on tops.
Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
Cover casserole dish and bake at 375 for 45 minutes.
Remove cover and sprinkle with the parmesan cheese.
Bake another 5 minutes.
You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
Enjoy.