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Ingredients
- 1 medium eggplant, peeled and cubed
- 3 fresh basil leaves, chopped
- ½ tea. salt
- 1 T. grated Parmesan cheese
- 1 T. chopped fresh parsley
- 1/4 tea. pepper
- 1 T. fresh, minced oregano
- 1 T. fresh, minced thyme
- 3 tomatoes, chopped
- 2 onions, finely chopped
- 2 T. vegetable oil
- 2 garlic cloves, minced
- 2 T. fresh bread crumbs
- 3 T. tomato paste
- ●Preheat oven to 375F.
- ●Put eggplant, salt, and basil leaves in a heavy pot, and cover completely with water. Cook eggplant over medium heat until the water evaporates. Then put in remaining ingredients, except bread crumbs and tomato paste.
- ●Mash eggplant pulp with a fork, blending in seasonings well. (Do not use a food processor or blender. The eggplant will be too watery.)
- ●Grease a baking pan with 1 tea. oil and pour in eggplant mixture. Mix in tomato paste and sprinkle bread crumbs on top.
- ●Place in oven for 10 to 15 min. and serve.
Preparation
Step 1
●Note: This dish can be prepared in advance and refrigerated.