Cut eggplant crosswise into twelve 1/3-inch-thick slices, discarding ends, and arrange in one layer on paper towels. Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels. Let eggplant stand 30 minutes. Pat eggplant dry.
2 teaspoons kosher salt
4 tablespoons dried-tomato pesto
1/4 pound freshly grated monterey jack cheese (about 1 cup)
4 tablespoons freshly grated parmesan (about 1 ounce)
Preheat oven to 375°F. and oil a shallow baking pan. Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto. Sprinkle 2 tablespoons Monterey Jack evenly over pesto on each slice. Continue to layer remaining eggplant slices, pesto, and Monterey Jack in same manner. Sprinkle 1 tablespoon Parmesan evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
Pesto made with basil also works beautifully in this dish.
Serves 2 as a main course or 4 as a side dish.
I had this recipe from a Gourmet magazine and think it is excellent
Anonymous, Location not stated.
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