Eggplant and Tomato Bake

Eggplant and Tomato Bake
Photo by allrecipes.com

Ingredients

  • 2 tablespoons grated Parmesan cheese
  • ¼ cup wheat germ or whole wheat breadcrumbs
  • 2 (8 ounce) containers plain low-fat yogurt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • + 6 more ingredients
    • 2 onions, chopped
    • 1 ½ teaspoons salt
    • 3 large eggplants
    • 1 pinch ground black pepper
    • ¼ cup water
    • 1 (10.75 ounce) can tomato puree

1. Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft...

View full recipe at SpringPad

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