Baked Eggplant and Cheese, Greek Style - Recipe

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BAKED EGGPLANT AND CHEESE, GREEK STYLE
4 tbsp. oil 1 lg. eggplant, 1/2 inch slices 1 c. onion, chopped 1 clove garlic, crushed 1 c. tomatoes, cut up 2 tbsp. parsley 3/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. cinnamon 1 1/2 c. cottage cheese 1/2 c. Parmesan cheese 1 egg In large skillet, lightly brown eggplant using 1 teaspoon oil at a time. Remove and drain on paper towels. Add 1 tablespoon oil and saute onion and garlic until tender. Add tomatoes, parsley, salt, pepper and cinnamon. Simmer uncovered for 5 minutes. Spread half tomato mixture in 9x13 pan. Mix cottage cheese, 6 tablespoons Parmesan cheese and the egg; spread over tomato mixture. Arrange eggplant, slightly overlapping on cheese mixture. Spread rest of tomato mixture on top. Sprinkle with remaining Parmesan cheese. Bake uncovered at 375 degrees for 35-40 minutes.

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Baked Eggplant and Cheese, Greek Style

· Mar 4 · #95709

Marti (Texas) says:

Blending the cottage cheese in a blender until smooth before mixing it with the Parmesan and egg makes a wonderfully creamy layer. A second layer can also be spread on top of the eggplant, then covered with the tomato mixture & sprinkled with seasoned (basil/parsley/garlic) bread crumbs before baking.

· Jun 13 · #102637

Lauren (Arizona) says:

Loved this recipe, so delicious and almost like an unbreaded chicken parmesan. I actually cut the cheese mixture in half and put a layer under and on top of the eggplant. I also added tomato sauce to the tomato mixture. The cinnamon also added a nice flavor. Would definitely make this again.

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