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Eggplant Provolone

Contributed by: Melinda



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

    *I peel my eggplants lengthwise leaving 1/2 to 1 inch strips around. They can be fully peeled or not peeled at all.

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