Eggplant Bake

It’s finally cooled off around here, so I had no problem using the oven for this impromptu dinner. The provolone was leftover from a weekend BBQ that included some veggie burgers and the basil and hot pepper are from the garden.

Layered Eggplant Bake

1 large eggplant, sliced very thin
provolone cheese, sliced thin
fresh basil leaves
1 Italian hot pepper, sliced into thin rounds
olive oil
salt and pepper

Basically, all you have to do here is layer the ingredients into a lightly oiled casserole dish in whichever order strikes your fancy. I added a little salt and pepper, plus a slight drizzle of oil in between each of the eggplant layers to make sure everything was evenly seasoned. Save a little cheese before you put it in the oven.

Bake covered on 425 for 15 to 20 minutes, then uncover, top with the leftover cheese, and bake for another 10 minutes or so.

We served this with some toasted bread and a nice green salad. Simple. The picture above doesn’t demonstrate the depth of the dish very well, but there were five or six layers of eggplant in there – the whole casserole gave us four servings.


5 Comments on “Eggplant Bake”

  1. City Share says:

    I love that it is starting to cool off and that we can finally enjoy baked vegetables. Your eggplant bake looks delicious.

  2. food4five says:

    This looks so good – we got three beautiful eggplant (or is it eggplants?) in our CSA yesterday and I was wondering what to do with them – I think I’ll try this tomorrow. Thanks for the inspiration.

  3. […] What’s it all about? Eggplant Bake […]

  4. Liz says:

    We made our version of the eggplant bake tonight – added some tomatos, and yellow squash, and used swiss and farmer’s market feta. It was pretty darn good – the kids all devoured it. Thanks for the inspiration.

  5. Erica says:

    Made with famers’ market eggplants, chili peppers and basil from my garden ans smoked Gouda. Delish! Thanks for sharing.

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