Google Amy's Cooking Adventures: Cheesy Eggplant Bake
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Thursday, September 8, 2011

Cheesy Eggplant Bake


Last weekend at the Farmer’s Market, there were all sorts of lovely summer squashes!  I picked up a gorgeous eggplant and brought it home.  And then I had a bit of a quandary.  I’ve never really used eggplant and I knew I wanted something spectacular.  So I settled on this Cheesy Eggplant Bake.  It was so delicious that even my meat & potatoes husband was happy to eat the leftovers!  It may not look like much, but trust me, it's good!


Cheesy Eggplant Bake
Adapted from Cheap, Healthy, Good

1 medium eggplant, peeled
2 tsp salt
¾ cup dry breadcrumbs
1 tbsp garlic salt
½ tsp pepper
2 egg, beaten
2 tbsp olive oil, divided
1 red bell pepper, chopped
½ onion, chopped
½ lb fresh mushrooms, chopped
1 small yellow squash, chopped
1 (28 oz) can crushed tomatoes
½ tsp dried marjoram
½ tsp dried basil
½ tsp dried oregano
1 cup shredded mozzarella cheese
¼ cup white cheddar cheese


Slice the eggplant into ¼ inch rounds.  Arrange the rounds in colander in the sink and sprinkle generously with salt.  Let the eggplant sit for 30 minutes (the salt with cause the excess liquid to drain out of the eggplant at this time).  After 30 minutes, rinse the rounds under cold water and pat them dry.

Preheat oven to 350 degrees F and spray a 13x9 baking dish with non stick spray.

Meanwhile, combine the bread crumbs, garlic salt, and pepper in a shallow bowl.  Place the beaten eggs in a separate bowl.  Dredge each eggplant round in the egg, then through the bread crumbs until coated.

In a large skillet, heat ½ tablespoon of olive oil.  Cook the coated eggplant slices until lightly browned, about 2 minutes per side.  Repeat until all are done.  Arrange the browned eggplant in the prepared baking dish.

Using the same skillet, heat 1 tablespoon of olive oil over medium high heat.  Sauté the pepper, onion, mushrooms, and yellow squash about 5 minutes or until the onion is tender.  Pour the vegetable mixture on top of the egg plant.

Stir the marjoram, basil, and oregano into the crushed tomatoes.  Pour the tomato mixture on top of the vegetables and eggplant.  Cover with foil and bake for 25 minutes.  Uncover and sprinkle with the cheeses.  Cook for another 20-25 minutes or until the cheese is melted and beginning to brown.

Serves 4

Enjoy!
YAmy


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