Scalloped Eggplant

* Exported from MasterCook *

Scalloped Eggplant

Recipe By : Home Cooking--July 1996
Serving Size : 4 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium eggplants -- peeled & cubed
2 Tablespoons olive oil
1 yellow onion -- peeled & chopped
2 cloves garlic -- peeled & minced
1 teaspoon crumbled basil
1 teaspoon crumbled oregano
1/2 teaspoon salt
3 medium fresh tomatoes, peeled, seeded, chopped -- drained
1 teaspoon butter
1 cup shredded Swiss cheese

Bring about 1 inch salted water to boil in pan; add eggplant. Boil 1 minute;
do not overcook. Drain; gently squeeze out excess moisture and set aside.

Preheat oven to 375 degrees. Heat oil in pan; add onion and garlic. Cook,
uncovered, over moderate heat for 5 minutes or until translucent. Combine
eggplant, onion, garlic, herbs and salt.

Place mixture in buttered 2 quart baking dish. Put tomatoes over top; add 1
teaspoon butter. Bake, uncovered, for 30 minutes. Sprinkle with cheese;
bake an additional 5 mionutes, or until cheese melts. Serves 4-6.

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