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Categories:
eggplant olive oil garlic tomatoes tomato sauce pepper rosemary mace basil parsley brown sugar cottage cheese egg Parmesan cheese rosemary
Viewed: 27 - Published at: 6 years agoIngredients
- 1 large eggplant
- 1/2 cup olive oil
- 1 teaspoon chopped garlic
- 4 tomatoes
- 1 (10 ounce) can tomato sauce
- 1/4 teaspoon pepper
- 1/2 teaspoon rosemary
- 1/4 teaspoon mace
- 1/2 teaspoon basil
- 1 teaspoon parsley
- 1 tablespoon brown sugar
- 8 ounces cottage cheese
- 1 egg
- 2 tablespoons parmesan cheese
- 1/2 teaspoon rosemary
Method
- Cut eggplant to 1/4 inch thickness, brush both sides with olive oil, and bake on a sheet pan at 400 degrees, about seven minutes on each side. Eggplant should be sealed and partially cooked. Set aside.
- For sauce, combine chopped tomatoes, tomato sauce (I usually use two jars of canned tomatoes, drained & pureed, instead of the fresh & sauce, but use what you have!), pepper, rosemary, mace, basil, parsley, and brown sugar. Cook till thickened, about a half hour.
- Mix the filling--cottage cheese, egg, parmesan, and rosemary.
- Layer the ingredients in a loaf pan--half the sauce, half the eggplant, filling, remaining eggplant & remaining sauce.
- Bake at 350°F for a half hour or so until the filling is set.
