Intermediate
32 min
Ingredients
- 2 Teaspoons Garlic (minced)
- 1 Medium Onion (finely chopped)
- 1 Tablespoon Pimento/ Seasoning Pepper (finely chopped)
- 1 Tablespoon Vegetable Oil
- 28 Ounces Stewed Tomatoes (1 can or 1 can of diced tomatoes)
- 1 Teaspoon Paprika
- 1/2 Tablespoon Parsley (minced)
- 3 teaspoons MAGGI® Naturisimo Complete Seasoning
- 1 Tablespoon Chadon Beni (or Cilantro)
- 1 Pound Eggplant (sliced into thin rounds)
- 2 1/2 Cups Cheddar Cheese (grated)
Instructions
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1. Sauté onions, garlic and pimentos in oil. Add stewed tomatoes, paprika, parsley, MAGGI® Naturisimo Complete Seasoning and chadon beni.
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2. Simmer on medium low heat for 10 minutes.
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3. Remove from heat and blend sauce until smooth.
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4. In a buttered casserole dish layer eggplant, sauce and grated cheese in that order.
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5. Bake in preheated oven at 350°F (180°C) for 30- 40 minutes.
I am a lover of eggplants, this recipe is a definite hit. Loved it. ☆☆☆☆☆