Ingredients :
- 1 medium eggplant
- 2 tomatos
- 1 tbsp dried herbs (oregano, basil, etc)
- 1 clove garlic, finely chopped
- 1/2 cup milk (or heavy cream if you prefer)
- 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
- salt and pepper
Method :
- Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray.
- Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping.
- Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste.
- Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!
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