Eggplant Steaks in Tomato Sauce Recipe
Eggplant Steaks in Tomato Sauce Recipes
small to medium eggplants
16-ounce can tomato sauce
whole dried oregano
salt and pepper
Preheat the broiler and line the
broiler pan with foil to ease cleaning.
Trim the top and bottom off the
eggplants, and slice them into 1/2 to 3/4 thick slices.
Place on broiler pan.
Put the olive oil into a cup or small
bowl and pass the garlic through a press directly into the cup.
Use a pastry brush to stir the garlic
and oil, then paint this oil onto each side of the eggplant slices.
Sprinkle the slices with salt and
pepper and broil for 3-5 minutes on each side, until well browned
but not burned.
While the eggplant is broiling, put
the tomato sauce in a small saucepan, stir in the oregano, and warm
over medium heat until heated through.
To serve, spoon a puddle of tomato
sauce onto each plate and lay slices of broiled eggplant on top.
Cut thick and broiled, these slices of
eggplant have a crisp outside and delectably creamy inside. Don't cut
them too thin, or the interiors won't be thick enough to get creamy.
Presented on a simple bed of tomato sauce with a hint of oregano, they
provide a winning centerpiece on a dinner plate.
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