Description Edit

Real vegetables and cheese go well and cook, as they are simply made with herbs and breadcrumbs, baked to a smooth aroma, and served with other vegetable-based dishes. Onion paste or shallots occasionally replace the onions, chili powder and black pepper occasionally work for this recipe, too.

Ingredients Edit

Directions Edit

  1. Preheat an oven to 375° F. Cut the eggplant into ½" slices.
  2. Cover the eggplant completely with hot water and let stand 5 minutes. Dry slices.
  3. Fry in ⅓ cup oil until lightly browned.
  4. Sprinkle with salt and pepper. Put on the bottom of 9"x13" baking pan.
  5. Combine the next seven ingredients in a blender and blend well.
  6. Sprinkle mixture over the eggplant. In a saucepan, combine tomatoes, green peppers, onions, oil, garlic, ground cloves, and tomato paste and let simmer uncovered about 20 minutes.
  7. Spread on top of crumb mixture and eggplant. Top with Swiss cheese and the rest of the Parmesan cheese.
  8. Bake 10–15 minutes. Serve hot and plain or with other vegetables or main dishes but cut into squares with the kitchen knife and transfer to a large plate.
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