Greek Eggplant with Kasseri and Kefalotyri Cheese

[Guest guest]

Greek Eggplant with Kasseri and Kefalotyri Cheese   

 

2 eggplants, about 3 lbs. total

coarse salt

olive oil, preferably a fruity Greek extra-virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, peeled and minced

3 lbs. fresh tomatoes or 1 28 oz. can drained plum tomatoes, coarsely chopped

1 tsp. ground cardamom

1 tsp. sugar

freshly ground black pepper

1/4 cup grated fresh kasseri or kefalotyri cheese, or a combination of both

 

Peel eggplants and slice each one into 1/2 " thick rounds, then sprinkle with

coarse salt. Place in a colander and let drain, weighted, for 1/2 hour. Pat dry.

Brush eggplant rounds on both sides with olive oil. Brown in a large heavy

skillet over high heat, adding more oil if necessary. Drain on paper towels.

In the same pan, heat 2 tbsps. olive oil over medium heat. Add onions and

garlic, and cook 5 minutes. Stir in tomatoes, cardamom, sugar, and pepper to

taste, and cook 5 minutes more.

Layer fried eggplant rounds and tomato sauce in four small baking dishes, and

top each with an equal amount of cheese. Bake at 350 degrees until cheese has

melted, about 20 minutes. Serves 4.

 

 

________________

Canada Toolbar: Search from anywhere on the web, and bookmark your

favourite sites. Download it now

http://ca.toolbar..