Therese, you had me at “fan.” I wrote this recipe many years ago, when I wanted an easy vegetarian main course. For exactly the reasons you’ve pointed out, I like it better than other recipes for the same dish. You would have seen it in a boaters’ cookbook I wrote not quite 30 years ago.
1 medium eggplant, peeled and cut into ¼-in. slices
½ c. Mozzarella cheese, sliced thinly (or grated mixture of meltable cheeses)
1 c. tomato sauce
⅓ c. spicy commercial barbecue sauce (see Note)
½ c. fresh parsley, chopped finely
2 tbsp. commercially grated, shake-on Parmesan cheese
Preheat oven to 375 deg. F. Spray-grease 9x9-in. baking dish. Overlap eggplant slices in bottom of dish. Cover with sliced or grated Mozzarella. In a small bowl, combine tomato sauce, barbecue sauce, and parsley. Sprinkle with Parmesan cheese. Bake, covered, 25-to-30 min., until eggplant is tender. Serves 4.
Note: Or use Ron’s Barbecue Sauce, indexed under Sauces.
|Peel eggplant. So far, so good!|
|Sprinkle sliced eggplant with cheese|
|Prepare to bake, covered|
|Straight from the oven ... Ready for the table!|