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Eggplant Provolone
Contributed by: Melinda
This is a nice, light version of the traditional Eggplant Parmegiano. I use provolone because I have it on hand, but you can use any cheese you like. You can make this sauce or use about 20 oz of your favorite vegetarian marinara sauce.
2 large eggplants, stem removed and peeled*
1 large onion, thinly sliced
3 garlic cloves, minced
15 oz. tomato sauce
4 oz. water
1 tsp dried parsley or 1 tbl fresh minced
3/4 tsp dried basil or 1 tbl fresh minced
1 tsp kosher salt
Olive oil
Thinly sliced or grated provolone cheese
- 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.
Questions about this recipe?
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