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Jul. 30th, 2020 06:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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barbedaykitchenIngredients:
1 medium eggplant, peeled and cut into 1/2-inch slices
salt
1 large onions, chopped
salt
1 tablespoons minced fresh basil or 1 teaspoons dried basil
1/2 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
1/2 tablespoon minced fresh thyme or 1/2 teaspoon dried thyme
1 1/2 tablespoons olive oil
1/2 can (14-1/2 oz can) diced tomatoes, undrained
1 oz tomato paste
1/2 tablespoon honey
3/4 teaspoons lemon-pepper seasoning
2 garlic cloves, minced
1 large eggs, lightly beaten
3/4 cups gluten-free bread crumbs
1/2 cup butter, divided
4 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
1. Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, oregano and thyme in oil until onions are tender. (If you want, it can also have a bay leaf.)
2. Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. (Discard bay leaf if you used such a thing.)
3. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, beat egg (and some pepper if you'd like that); place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
4. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Arrange into baking dish as below. Repeat with remaining eggplant and butter.
5. In an 11x7-in. baking dish (lined with an oven bag or well-greased), layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 160°. The cheese was starting to burn, but that might have just been our oven.
1 medium eggplant, peeled and cut into 1/2-inch slices
salt
1 large onions, chopped
salt
1 tablespoons minced fresh basil or 1 teaspoons dried basil
1/2 tablespoon minced fresh oregano or 1/2 teaspoon dried oregano
1/2 tablespoon minced fresh thyme or 1/2 teaspoon dried thyme
1 1/2 tablespoons olive oil
1/2 can (14-1/2 oz can) diced tomatoes, undrained
1 oz tomato paste
1/2 tablespoon honey
3/4 teaspoons lemon-pepper seasoning
2 garlic cloves, minced
1 large eggs, lightly beaten
3/4 cups gluten-free bread crumbs
1/2 cup butter, divided
4 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
1. Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, oregano and thyme in oil until onions are tender. (If you want, it can also have a bay leaf.)
2. Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. (Discard bay leaf if you used such a thing.)
3. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, beat egg (and some pepper if you'd like that); place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
4. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Arrange into baking dish as below. Repeat with remaining eggplant and butter.
5. In an 11x7-in. baking dish (lined with an oven bag or well-greased), layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 160°. The cheese was starting to burn, but that might have just been our oven.