We are fasting, right?! So, no cheese....though this recipe was screaming - CHEESE!!!
Well, I made it my way and it turned out to be pretty good! If you are vegan or just want to make a low calorie dish, this recipe is for you. So, let's get it started!
Here's what you need:
- 1 medium eggplant
- 2 medium zucchinis
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, sliced
- 28-oz. can crushed peeled tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon dry basil
- 1/4 teaspoon ground allspice
- 2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 large baking potato
- 1 tablespoon olive oil for drizzling on top
Preheat the oven to 375°F.
Chop the eggplant and zucchini. Set them aside. Mix your tomatoes with garlic, dry basil, oregano, allspice, salt and pepper.
Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, then a layer of onion rings (cut it in really thin rings), then a layer of your tomato sauce. Then layer eggplant, one-third of tomato sauce, zucchini, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 hour.
Remove from the oven and remove the cover and put back in the oven to bake for another 10-15 minutes. Let sit a half hour before cutting and serving.
From Mila's recipes
Chop the eggplant and zucchini. Set them aside. Mix your tomatoes with garlic, dry basil, oregano, allspice, salt and pepper.
Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, then a layer of onion rings (cut it in really thin rings), then a layer of your tomato sauce. Then layer eggplant, one-third of tomato sauce, zucchini, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 hour.
Remove from the oven and remove the cover and put back in the oven to bake for another 10-15 minutes. Let sit a half hour before cutting and serving.
From Mila's recipes
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