Yield: 1 servings
|1 large||Eggplant, sliced longways|
|1 large||Or 2 medium tomatoes|
|2 tablespoons||Tomato paste|
|Freshly ground pepper|
|2-3 cups yogurt|
Slice eggplant lengthwise. Fry in a hot skillet with a bit of olive oil, until slightly browned. Set aside. Using same skillet, sautee onions, and tomatoes until glossy and starting to soften. Add the tomato paste and fresh pepper. Layer eggplant on bottom of casserole, spoon tomato/onion mixture over top. Spoon 1 to 1-½ cups yogurt over onion mixture and sprinkle with parsley. Layer remaining eggplant, tomato/onion mixture, rest of yogurt and parsley. Sprinkle a bit of parmesan over top and bake in a 350 oven. I didn't catch the time, but I baked it for about 30-45 minutes. Origin: Adapted from a TV cooking show. Shared by: Sharon Stevens, Feb/95.
Submitted By SHARON STEVENS On 02-06-95