Title: Eggplant & Cheese, Greek Style
Categories: Vegetable Greek
Yield: 4 Servings
| 1 | lg | Eggplant |
| | | Salt |
| | | Oil |
| 1 | c | Chopped onion |
| 1 | cl | Garlic,crushed |
| 1 | lb | Tomatoes, cut up (can) |
| 2 | tb | Parsley |
| 1/8 | ts | Pepper |
| 1/8 | ts | Cinnamon |
| 1 1/2 | c | Ricotta or cottage cheese |
| 1/2 | c | Grated parmesan cheese |
| 1 | | Egg |
Peel eggplant and slice it 1/2" thick, sprinkle with salt, and set aside
for 20 minutes. Wipe dry and fry in hot oil until lightly browned. Remove
and drain on paper towels. add more oil if needed and saute onion and
garlic until onion is tender. Add tomatoes, parsley, pepper, cinnamon and
1/2 t salt. Simmer uncovered, 5 minutes. Spread half the tomato mixture in
12x8x2" baking dish. Mix ricotta or cottage cheese, 1/4 cup Parmesan, and
the egg; spread over tomato mixture. Arrange eggplant, slightly overlpaaig,
on cheese mixture. Sprinkle with remaining Parmesan. Bake, uncovered, in
preheated 375F oven 35-40 minutes, or until eggplant is tender. Best
Vegetable Recipes from Woman's Day