Monday, August 22, 2011

Baked Eggplant with Tomatoes

• 1 medium eggplant, about 1 1/4 pounds
• 1 small can (about 8 ounces) tomatoes
• 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon garlic salt
• 2 tablespoons grated Parmesan cheese
Heat oven to 375°. Peel eggplant; slice into 1/2-inch slices. Cook in boiling salted water for about 5 to 8 minutes, or just until tender. Drain. Combine tomatoes, thyme, and garlic salt. In a 1-quart casserole, layer eggplant, half of the tomato mixture, and half of the grated cheese. Repeat layers, ending with cheese. Bake for 20 minutes at 375°.
Serves 4.


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