Hello everyone! It's been more than a week since my last post and I've been dying to share my latest works (both in the kitchen and crochet)! Well, since I can't feature both here, let me deviate from Olive and Yummy Foodie Mags for a while and share one of my re-make dishes from my favorite kitchen buddy, Del Monte Kitchenomics, which I also featured in two posts last year (Stories from the Cupboard 1: My Kitchenmates and Stories from the Cupboard 2: Vegetable Pastel).
Cheesy Eggplant Layers by Del Monte Kitchenomics is a lasagna-inspired dish.
Here are the ingredients:
4 medium eggplants
1 egg, lightly beaten
1/2 cup bread crumbs (which I combined with Crushed Graham)
1 pouch (250 g) Del Monte Sweet Style Spaghetti Sauce (but for my own version, I just used Del Monte Tomato Sauce)
1 cup grated cheese (I made a combination of Queso, Magnolia Quickmelt and Mozarella)
1 medium green bell pepper, diced
The original recipe calls for the eggplants to be cut lengthwise into 4 slices, mixed with egg and coated with bread crumbs and fried. However, I skipped the frying part so this is what I did.
- Grill eggplants. Remove skin and flatten using a fork. Mix with egg and coat with bread crumbs combined with Crushed Graham. Set aside.
3. Arrange half of flattened grilled eggplant on a baking dish. Pour half of sauce over eggplant and top with half of bell peppers and cheese.
4. Repeat layering procedure using remaining ingredients.
5. Bake at 350 degrees F (180C) for 25 minutes. Let stand for 5 minutes before serving.
Hmmm... I just love its cheesy taste! My husband said I serve such amazing dishes! :) :) :) What could be a better compliment?