sign up
to receive our email newsletter
No-fry Eggplant
1 eggplant
Mozzarella cheese
Tomato sauce, 1 small can
(optional: fresh basil)
1. Slice the eggplant (peeled) into 1” rounds. Place as many as you
can in one layer in the bottom of an oiled casserole dish. Cover with a
layer of sliced mozzarella cheese and basil.
2. Repeat layer until all eggplant is used. Finish with the cheese, and
pour over the whole lot a small can of thick tomato sauce. Bake in hot
oven about an hour.
Adapted from Helen Nearing’s Simple Food for the Good Life.
Related posts:
- Easy Eggplant
- How to Care for Basil
- Chicken with Herbes de Provence (it uses lavender)
- French Bakes (just like French fries, but not fried!)
- Asparagus, Green Onion and Goat Cheese Quiche
Related Tags:
Basil • Eggplant