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Baked Aubegines / Eggplants with Cheese (Greek)

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Casseroles Eggplant Greek


  • 2 lb Eggplants
  • 3 tb Olive oil
  • 3 Cloves garlic; thinly sliced
  • 4 lg Ripe tomatoes; peeled and chopped
  • 1 tb Tomato paste; dissolved in
  • 6 tb Water
  • 3 tb Finely chopped fresh parsley
  • Salt and pepper
  • 4 oz Grated parmesan cheese or kefalotiri


Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices. Sprinkle with salt and drain in collander.
OVEN: 350F.
Heat oil in large frying pan. Squeeze eggplant dry. Fry for 5 minutes or until beginning to brown, adding oil as needed. Drain on paper towels. Layer slices into a casserole dish.
In fry pan, saute garlic and tomatoes, then add thinned tomato paste; mix and cook until liquid is evaporated. Season with salt, pepper and parsley and pour over eggplant. Dribble oilive oil on top and add grated cheese. Bake for 30 minutes until brown.
The book was about Greece - first halve travel; second half recipes. MELITZANES STO FOURNO serves 4 to 6.
Recipe by: Greek Cookbook
Posted to MC-Recipe Digest by KitPATh <> on Mar 16, 1998