Eggplant Parmegian

Name: Eggplant Parmegian
Ingredients: 1 medium eggplant, peeled and cut into 1/4-inch cubes; 1 tsp. salt; 1/4 c. olive oil; 1/4 c. minced onion; 2 Tbsp. minced green pepper; 2 Tbsp. finely chopped fresh basil or 1 tsp. dried; 1 garlic clove, minced; 1/4 tsp. rosemary; 4 medium tomatoes, cubed; 1/2 lb. Mozzarella cheese, shredded

10 ingredients

1 steps

Ingredients

1 medium eggplant, peeled and cut into 1/4-inch cubes
1 tsp. salt
1/4 c. olive oil
1/4 c. minced onion
2 Tbsp. minced green pepper
2 Tbsp. finely chopped fresh basil or 1 tsp. dried
1 garlic clove, minced
1/4 tsp. rosemary
4 medium tomatoes, cubed
1/2 lb. Mozzarella cheese, shredded

Directions

1

Place eggplant in colander and sprinkle with salt. Let stand about 30 minutes to drain. Pat dry with paper towels. Place large skillet over high heat until very hot. Add oil, coating bottom evenly. Add onion, peppers, basil, garlic and rosemary. Stir-fry about 3 minutes. Add eggplant and combine to stir-fry until lightly brown (about 5 minutes). Add tomatoes and stir-fry 1 minute. Remove from heat and sprinkle with Mozzarella cheese. Turn mixture onto heated platter and serve at once. Serves 4.