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Notes: June 2018 - This recipe doesn't read like much, but you'll be amazed at how the simplicity translates to ultimate comfort food!
I rediscovered this recipe last year, and having made it a several times since, I have some comments to share. I use 2 italian eggplants that I peel and slice about 1/4 to 1/3 inch thick across. I only use 1 small onion, that I slice very thinly. The onion doesn't cook into the sauce despite cooking for 2 or more hours, so I like to use less than the recipe calls for and prefer it very thinly sliced. I use 15 oz. of tomato sauce rather than 8 oz. It just seems to need more, though the eggplant exudes liquid. Altogether this makes a delicious sauce. I don't measure the cheese, but slice and add slices, spaced slightly apart for each of 3 layers. I find it is best if cooked at least 2 hours, until the eggplant is very tender and softened. At that point the tomato sauce, eggplant liquid and cheese have become homogeneous. Delicious!!!
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