Serves 2
1 small eggplant
1 tsp. salt
2 oz swiss cheese, shredded
1/2 tsp. fresh parsley, chopped
Dash of white pepper
Instructions
Peel eggplant lengthwise at 1-inch intervals to produce a striped effect. Cut eggplant crosswise into 8 slices, about 1/4 inch each. Sprinkle with salt on both sides. Place slices on a rack over a pan. Let stand 30 minutes. Pat slices dry with paper towels.
In a bowl, combine the cheeses, oregano, parsley and pepper.
Spray a nonstick 8-inch square-baking pan with nonstick cooking spray. Place 2 slices of eggplant in bottom of pan; top with 1/4 of the cheese mixture. Repeat the procedure 3 more times, ending with cheese on top. Insert 2 toothpicks into each stack. Cover and bake at 350 F for 25 minutes. Remove toothpicks and before serving.
Pauline Therrien
Ingredients1 small eggplant
1 tsp. salt
2 oz swiss cheese, shredded
2 oz mozzarella cheese, shredded
1/2 tsp. oregano leaves1/2 tsp. fresh parsley, chopped
Dash of white pepper
Instructions
Peel eggplant lengthwise at 1-inch intervals to produce a striped effect. Cut eggplant crosswise into 8 slices, about 1/4 inch each. Sprinkle with salt on both sides. Place slices on a rack over a pan. Let stand 30 minutes. Pat slices dry with paper towels.
In a bowl, combine the cheeses, oregano, parsley and pepper.
Spray a nonstick 8-inch square-baking pan with nonstick cooking spray. Place 2 slices of eggplant in bottom of pan; top with 1/4 of the cheese mixture. Repeat the procedure 3 more times, ending with cheese on top. Insert 2 toothpicks into each stack. Cover and bake at 350 F for 25 minutes. Remove toothpicks and before serving.
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