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Recipe for :

Baked Eggplant (Aubergine)

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 large eggplant
All purpose white flour
Olive oil as needed
1/4 cup finely minced onion
1/4 cup finely chopped green pepper
Salt and pepper to taste
Fresh parsley, minced
Fresh thyme, minced
2 large ripe tomatoes, peeled and sliced
8 oz. mozzarella cheese, sliced
1 cup heavy cream
1/2 cup light cream
2 egg yolks
Salt and pepper and nutmeg to taste


Preheat oven to 375ºF. Peel and cut eggplant into round slices, 1/4 inch thick. Dredge slices in flour seasoned with salt and pepper and sauté in hot oil until browned and softened. Sauté onion and green pepper in oil until tender, set aside.

Place a layer of eggplant slices in a large flat pie dish and sprinkle with a some salt, pepper, parsley and thyme. Cover with a layer of tomato slices and sprinkle with salt, pepper, parsley, onion, and green pepper. Cover with cheese slices and repeat layers. Beat the heavy cream, light cream, eggs and egg yolks.

Season with salt, pepper and nutmeg. Pour over eggplant layers and bake for 25 minutes, until toothpick inserted in center comes out clean and cheese topping is lightly browned.

Shirley Cline