This is the most adventurous recipe I have because I’m normally an eat what my family ate growing up type of gal. But my family never ate eggplant and last year I had a lonely one in the fridge begging to be used! So this is my recipe for that sad eggplant. As luck would have it, I loved it! Still not sure why I only fix it during the summer months. I guess I don’t go looking for eggplant in the winter months, maybe I should pay more attention to the produce aisle….
Since I had never ever cooked an eggplant in my life, I had to first find out how to fix one. I assumed people just didn’t eat them raw. 🙂 So I googled it and found out that one must first sweat the eggplant.
Anything with the word sweat scares me!! But please don’t let sweating a vegetable scare you away. No, instead give it a try.
Besides, how many other recipes can you nonchalantly tell someone, yes I had to sweat that eggplant last night. 🙂 Bizarre I’m telling you! Okay, okay, it has been determined I’m easily amused. Let’s move on…
There’s varying techniques on how to do that, but basically you salt the sliced eggplant. Salting helps draw out the moisture and reduce the natural bitterness. I don’t know if this is a must as I haven’t tried it the other way.
If you have any good eggplant recipes, please leave me a comment below and share.
Cheesy Eggplant Bake
- 1 TBLS oil
- -5 cloves garlic minced
- -1/2 green bell pepper chopped
- -1/2 onion diced
- -1 14.5 oz can diced tomatoes
- -1 TBLS dried parsley
- -1 TBLS dried basil
- -1/2 tsp salt
- -1/8 pepper
- -1 Large Eggplant peeled and sliced
- -1 1/2 to 2 cups Colby Jack cheese shredded
- -1/2 cup mozzarella cheese shredded
- Saute onion a little, then add garlic.
- Do not burn garlic, then add green peppers.
- Cook a few minutes, then add tomatoes and seasoning. Cook mixture a few minutes.
- Spray casserole dish (or use parchment paper), put sliced eggplant in dish.
- Pour cooked mixture over eggplant.
- Top with cheeses.
- Bake at 350 degrees for 15-20 minites, till cheese is bubbly.