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Eggplant Catalan

Eggplant Catalan

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Eggplant Catalan


Preparation: 

Total time: 30-45 mins Serving: Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
garlic
garlic
garlic
garlic 2 xxx 2 cloves garlic, minced
eggplant
eggplant
eggplant
eggplant 1 xxx 1 medium eggplant, 1 1/4 to 1 1/2 lbs.
celery
celery
celery
celery 1 stalk celery, finely chopped
parsley
parsley
parsley
parsley 1/4 cup chopped parsley
onion
onion
onion
onion 1 xxx medium onion, finely chopped
salt
salt
salt
salt 1/2 tsp
olive oil
olive oil
olive oil
olive oil 1/3 cup olive oil or salad oil
black pepper
black pepper
black pepper
black pepper 1/8 tsp coarsely ground black pepper
tomato paste
tomato paste
tomato paste
tomato paste 2 tbsp
Parmesan cheese
Parmesan cheese
Parmesan cheese
Parmesan cheese 1/4 cup grated Parmesan cheese
cayenne pepper
cayenne pepper
cayenne pepper
cayenne pepper 1 Dash
dry red wine
dry red wine
dry red wine
dry red wine 1/4 cup dry red wine (optional)
oregano leaves
oregano leaves
oregano leaves
oregano leaves 1/2 tsp dried oregano leaves
thyme leaves
thyme leaves
thyme leaves
thyme leaves 1 tsp dried thyme leaves.
rosemary
rosemary
rosemary
rosemary 1/4 tsp dried rosemary
basil leaves
basil leaves
basil leaves
basil leaves 1 tbsp dried basil leaves
tomatoes
tomatoes
tomatoes
tomatoes 1 can 1 can (1 lb.) tomatoes

* Mouse over to enlarge



Description: 

1. Cut unpeeled eggplant into 1/2-inch slices. Spread on paper towels; sprinkle generously with salt. Let stand 20 minutes. Blot surface moisture. 2. Brush both sides of eggplant with some of the oil. Arrange slices in a single layer in a greased, shallow baking pan. Mix 1 Tbs. of the oil, herbs, and garlic; reserve 1 tsp. of mixture. Sprinkle remaining mixture evenly over eggplant. Sprinkle with cheese. 3. Brown onion and celery lightly in remaining oil in a medium frying pan. Mix in tomatoes (coarsely chopped, with liquid), tomato paste, wine, parsley, salt, black and cayenne peppers, and reserved mixture. 4. Bring to boiling, cover, reduce heat. Simmer 20 minutes. Uncover, cook until sauce is thick, 8 to 10 minutes. 5. In the meantime, bake eggplant at 425 degrees until tender and brown, 20 to 25 minutes. Serve with tomato sauce.

Notes:  Baked with a savory sprinkling of herbs, garlic and Parmesan cheese, this sliced eggplant is served with a generous tomato sauce.

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