Baked Eggplant Fans Recipe
- 16 ounce eggplant (one large)
- 2 tsp garlic salt with parsley
- 1 tsp minced fresh thyme
- 1/2 tsp seasoned pepper see pantry
- 2 lrg plum tomatoes sliced 1/4" thick
- 1 lrg vidalia onion halved lengthwise (sliced 1/4-in thick)
- 2 ounce fat-free mozzarella cheese frzn shredded
- 1/4 c. white wine fume blanc
- 2 tsp soy sauce, low sodium
- 2 tsp canola oil butter flavored
- 4 ounce Italian bread (sliced)
- 1.
- Preheat oven to 450F.
- Allow Prep 10 mins: Bake 30 mins
- 2.
- Wash and dry the eggplant.
- Don't trim the stem ends.
- Slice in halve lengthwise and separate the halves.
- Then, slice each half (1/4" thick), cutting through the blossom end, but leaving the stem end intact so the slices remain attached.
- Flatten the eggplants with the heel of your hand so the slices fan out.
- 3.
- In a c., combine the garlic, thyme and black pepper.
- With your fingers, rub a little of the garlic mix onto the cut sides of the eggplant slices.
- 4.
- Place in an oven-proof casserole with lid, peel side up.
- Alternately fill the eggplant fans with the tomato and onion slices.
- Sprinkle with any remaining rub.
- 5.
- Pour the wine in the pan.
- Add in soy sauce.
- Sprinkle or possibly drizzle with the oil.
- Scatter half the cheese on top of the eggplant.
- Cover and bake undisturbed for 22 to 25 mins.
- Remove cover and add in remaining cheese.
- Return to the oven for about 5 min more.
- Half of a half eggplant serves one.
- Pour a little of the pan drippings onto each plate.
- Serve with bread.
- Classic Sicilian recipe.
- Pantry:McCormick- Schilling Seasoned Peppers (a blend of black, red, and dry bell pepper).
- NOTES : It's been a while since i made these.
- the amazing thing is which i still remember them - fondly!
- I think it was worth the effort.
- attractive dish.
- art of "dining in"
garlic, thyme, pepper, tomatoes, mozzarella cheese, white wine fume blanc, soy sauce, canola oil butter, italian bread
Taken from cookeatshare.com/recipes/baked-eggplant-fans-74592 (may not work)