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Eggplant Provolone

Use any cheese you like in this.

What you need

  1. 2 large eggplants, stem removed and peeled*
  2. 1 large onion, thinly sliced
  3. 3 garlic cloves, minced
  4. 15 oz. tomato sauce
  5. 4 oz. water
  6. 1 tsp dried parsley or 1 tbl fresh minced
  7. 3/4 tsp dried basil or 1 tbl fresh minced
  8. 1 tsp kosher salt
  9. Olive oil
  10. Thinly sliced or grated provolone cheese

How to make it

  1. Preheat oven to 350º
  2. After peeling the eggplant, cut into slices (across to make rounds) 1 inch thick and sprinkle with kosher salt
  3. Heat water to simmering in a vegetable steamer
  4. Layer eggplant slices around and steam over simmering water about 8 minutes until just tender
  5. Remove eggplant to a platter to cool slightly
  6. In a sauté pan or skillet, lightly brown sliced onions in olive oil
  7. When browned, remove to a plate to cool slightly and in the same pan, add tomato sauce, garlic, water, parsley, basil and about 1-2 tbl oil
  8. Simmer for about 5-10 minutes to cook garlic
  9. In a small casserole, add about 2 tbl olive oil and about 1/2 cup sauce
  10. Cover with a single layer of eggplant slices, cutting smaller pieces to fit spaces
  11. Add a little browned onion and top with a bit of sauce
  12. Repeat using all the eggplant, onion and sauce, finishing with sauce on the top
  13. Top with a layer of provolone that covers the surface
  14. Bake approximately 35-40 minutes until sauce is bubbly and cheese is lightly browned
  15. Cool slightly before serving

*You can peel the eggplants lengthwise leaving 1/2 to 1 inch strips around. They can also be fully peeled or if very fresh and firm, not peeled at all.

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