Recipe - Baked Asparagus And Mushroom Omelet

2 pound Eggplants
3 tablespoon Olive oil
3 Cloves garlic; thinly cut or sliced up
4 lg Ripe tomatoes; peeled and
chopped
1 tablespoon Tomato paste; dissolved in
6 tablespoon Water
3 tablespoon Finely chopped fresh parsley
Salt and pepper
4 ounce Grated parmesan cheese or
kefalotiri

Peel eggplant, leaving stripes of skin, cut into One half 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 16,
1998