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.

Ingredients

2 serv.

eggplants↗4
large tomatoes↗1
stalk basil↗1
stalk oregano↗1
stalk sage↗1
stalks thyme↗3
garlic cloves↗3
olive oil↗3 tablespoons
salt & pepper
Italian breadcrumbs↗1⁄2 cup
parmesan cheese↗1⁄2 cup

Step-by-step instructions

1
Peel skin off eggplant
2
Slice lengthwise 1/4 inch strips.
3
Slice up tomato 1/4 inch
4
Chop up all herbs discarding stalk.
5
Chop up garlic
6
In a casserole dish sprinkle some olive oil.
7
Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
8
Sprinkle some olive oil, salt & pepper on top.
9
Sprinkle half the bread crumbs on tops.
10
Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
11
Cover casserole dish and bake at 375 for 45 minutes.
12
Remove cover and sprinkle with the parmesan cheese.
13
Bake another 5 minutes.
14
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.
15
Enjoy.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App