Eggplant (Aubergine) Asiago
Created for RSC#11. Family loved this dish even the children. The eggplant look like little mini pizzas. Serve with crusty bread, salad and a glass of wine.
3
People talking
INGREDIENTS
Nutrition- 1
- 3⁄4cup vegetable oil
- 1
- 1teaspoon salt
- 1teaspoon pepper
- 1
- 1⁄4cup milk
- 1⁄8cup olive oil
- 1
- 2(14 1/2 ounce) cans diced tomatoes with juice
- 1teaspoon sugar
- 1teaspoon minced garlic
- 1⁄4cup white wine
- 1teaspoon italian seasoning
- 2cups shredded asiago cheese
Advertisement
DIRECTIONS
- Peel eggplant and slice into 1/2 inches slices.
- Mix flour,salt and pepper in a bowl.
- Mix egg and milk in a different bowl.
- Heat 1/4 cup vegetable oil in a med frying pan.
- Dip eggplant slices into flour,egg/milk mixture and into flour again.
- Place 4 slices at a time into oil in frying pan.
- Fry eggplant on each side until each side is golden brown.
- Remove eggplant from pan and place on paper towels to drain.
- Wipe pan clean and repeat above process above to cook the rest of eggplant.
- In a medium saucepan add 1/8 cup olive oil, add chopped shallot, cook until tender.
- Add tomatoes, sugar, garlic, Italian seasoning and white wine. Cook on low heat for 10 minutes.
- In a 8x8 baking dish cover bottom with tomato mixture.
- Place a single layer of eggplant on bottom dish.
- Pour tomato mixture over eggplant.
- Sprinkle asiago cheese over top of tomatoes.
- Repeat process for next layers.
- Bake at 350 degrees for 25 minutes or until cheese is melted.
Advertisement