Relishments

Savoring life in the Berkshires

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • About
    • Start Here
    • Relishments Around the Web
  • Flexitarianism
    • Cookbooks
  • Recipes
    • Recipe Reviews
  • The Berkshires
    • Boothbay, Midcoast Maine and More
    • Adventures in Other Places
  • Technology
    • My Favorite Technology Tools
  • Contact
    • Sponsor

Striped Eggplant, Tomato and Cheese

Published on August 25, 2009 By Emily. Updated on August 8, 2020

Jump to Recipe Print Recipe

Welcome to the newly improved Relishments…where cooking actually happens! Today will hopefully be the first of many recipes and recipe reviews to follow.

victory garden In an effort to find new vegetarian recipes to try out, I picked up my husband’s (and I guess now my) copy of The Victory Garden Cookbook by Marian Morash. The book is really useful because each chapter covers a different type of vegetable (everything from asparagus to turnips) and provides a wealth of background information about it ncluding yields, storage and hints.  And of course, there are recipes, centered around the vegetables.  I don’t know how I spent 6 weeks living with Brian without opening this cookbook.  It’s definitely going to be a go-to in my kitchen.

I decided to try making “Red, White and Blue-Black Eggplant”, based on the appetizing photo and the fact that I really like all of the ingredients.  By the time I was finished cooking, I’d made several alterations.

Striped Eggplant, Tomato and Cheese

Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 40 mins
Servings 4 servings

Ingredients
  

  • 1 medium eggplant
  • Salt
  • 2 medium tomatoes sliced thin
  • 10 oz mozzarella cheese cut into thin slices
  • olive oil
  • 2 onions sliced
  • 2 tsp dried basil

Instructions
 

  • Wash the eggplant.  I peeled mine per Brian's request, but the original recipe leaves the skin on, hence the "black-blue" in the original title.  Cut the eggplant into slices about 2" by 4" by 1/2" (this can be done by cutting the eggplant in half width-wise and slicing from there.  Mine were pretty randomly sized, actually)
  • Salt the eggplant (this is exactly what it sounds like: sprinkle salt on the eggplant.  Don't be embarrassed, I had to look it up too).  Place the eggplant in a colander for about half an hour.  This removes the excess liquid from the eggplant.
  • Preheat oven to 375°.
  • Saute the onions in 2 tablespoons of oil for 7-10 minutes, until the onions are soft, but not brown.  Place them on a plate.
  • Use paper towels to pat the eggplant dry.  Brown the eggplant in oil several pieces at a time using the pan from the onions.
  • Lightly oil a 8x8 baking dish.  Put half the onions and 1 tsp dried basil on the bottom of the dish.
  • Layer the eggplant, tomato and cheese slices vertically in the pan, creating visible stripes.
  • When the dish is full (and hopefully you're out of ingredients), cover the stripes with the remainder of the onions and basil.
  • Cover the dish with foil and bake for 40 minutes.

Review:

This recipe was a little less simple to make than I expected.  Besides the fact that the original recipe left me with a tomato and a half too much, it also seemed to require more dishes than should be necessary to create what is actually a pretty simple dish. It’s also a little messy to serve:

IMG_1588

The end result was less pretty than the picture in the book (big surprise, I know) but tasted really good.  It was a mess to serve and at first it appeared that there was a lot of liquid in the bottom of the dish.  However, by the time we’d eaten the entire dish, the amount of juice it seemed more reasonable.  The cheese and basil really helped make the dish for me and the amount of baking time left the eggplant super soft.

Eggplant is one of those vegetables that I’m satisfied for a while after just one meal, but I’d certainly make it again.  This is a handy recipe to make for a group, just double the ingredients and use a 9×12 or larger pan.

Related Posts

Cookbook: The Meat Lover’s Meatless Celebrat...
“What’s the Point of Vegan Brownies?&#...
Soup+Pasta=Success x2
Trying Teff
Did you enjoy this post? Share it!

Filed Under: recipe, recipe review, vegetarian main dish Tagged With: books, recipe review, vegetarian

« Reminder…and Good News
Kielbasa Pizza and Why I Still Eat Meat »

Trackbacks

  1. » Early Fall Vegetable Bake says:
    October 30, 2013 at 9:36 pm

    […] I planned on Red, White and Blue Eggplant from the Victory Garden Cookbook or  my variation of Striped Eggplant, Tomato and Cheese.  But then I got lazy; layering all those ingredients vertically seemed like more work that I was […]

  2. » Three in One (CSA Menu Plan #8) says:
    August 25, 2014 at 6:48 pm

    […] eggplant/tomato:  Striped Eggplant, Tomato and Cheese […]

  3. My Back to School Lunch Brainstorm–Links to 28+ Recipes says:
    August 28, 2015 at 9:30 pm

    […] Striped Eggplant, Tomato and Cheese […]

Welcome!

Welcome to Relishments! Follow along with my adventures in flexitarian eating and cooking in the Berkshires of Western Massachusetts.

The Berkshires
Recipe Index
CSA Menu Plan
First Time?
 

Support Relishments on Patreon

Just so you know…

I’m just a girl who loves to cook and eat. This site is not a source for nutritional information.

Relishments is affiliated with various sponsors. Some product links on this site are affiliates; I may get portion of the sale. All opinions on this site are honest, regardless of revenue opportunities. Find out more about my policies here

Relishments is affiliated with…

View my food journey on Zomato!

  
Ahalogy Badge

relishments

New year, new word! This year, I'm focusing on bei New year, new word!
This year, I'm focusing on being deliberate in my speech, my relationships, my work and my time. Change isn't going to happen my chance!
More of my thoughts are on the blog, link in my profile.
.
.
.
#onelittleword #myoneword #newyears #newyearsresolution #2021 #2021theme
My top 9 of 2020. In typical 2020 fashion, I had a My top 9 of 2020.
In typical 2020 fashion, I had all kinds of issues getting my Top 9 created this year and this image still has problems. 
But the images are accurate and nicely summarize the year - take out from local establishments (@aokberkshirebbq, @thebreakroomgw, @northadamsfarmersmarket), #RelishmentsBakes projects, the natural beauty of the Berkshires and our successful container garden.
.
.
.
#topnine2020 #2020 #newyear
New on the blog: my 8 favorite recipes I made in 2 New on the blog: my 8 favorite recipes I made in 2020. This post has ideas for every meal and features recipes from @bonappetitmag, @kingarthurbaking, @budgetbytes, @markbittman, @smittenkitchen and @wholefully.
.
Link in profile.
.
I'd love to hear about the best things you cooked this year!
.
.
.
#recipe #recipereview #favoriterecipe
Apparently, in the weirdness that is 2020, posting Apparently, in the weirdness that is 2020, posting to my Instagram feed was one of the things that didn't make the cut. There are more items than I'd prefer in that category, but recently I've felt like I'm beginning to get my feet firmly planted beneath me again. This fall was so busy with learning how to teach remotely and parent 2 children well. I don't anticipate that life will ever feel not busy, but I've been able to carve out some time lately for activities I've been missing. Making bread is one of those activities. Hopefully, more posts in the feed will be more frequent going forward. 
.
.
.
Peasant bread recipe from @breadin5
For last month's #RelishmentBakes challenge I made For last month's #RelishmentBakes challenge I made apple turnovers with puff pastry from scratch. I am so pleased with how well they turned out and proud of myself for tackling puff pastry.  Get all the details at the link in my profile. Next month's challenge is coming soon!
.
.
.
#BakingChallenge #BakingFromScratch #bakealong #turnovers #AppleTurnovers
Sunset in North Adams . . . #igers413 #WigwamWeste Sunset in North Adams
.
.
.
#igers413 #WigwamWesternSummit #InTheBerkshires #WesternMA #WesternMass #VisitTheBerkshires #NorthAdams #NAmazing #sunset
#sponsored All the time we've spent at home lately #sponsored All the time we've spent at home lately has definitely had me looking to expand the snack options in my pantry.  I jumped at the chance to try these @sunmaid Sour Raisins  and they immediately became one of my daughter's favorite snacks. She likes them because they're reminiscent of candy, I like them because they're technically fruit and they come prepackaged for easy snacking and taking on the go. I was pleasantly surprised at how tasty they are!
#howyoulikethemsours #contest #complimentary @Influenster
This weekend's weather was amazing and my family e This weekend's weather was amazing and my family embarked on the only way to kick off fall: we went apple picking at Jaeschke Orchards in Adams.  The parking lot was full, but out in the orchard we hardly came across any other groups.  The trees were heavy with apples and we quickly filled our bag. Looking forward to apples for snacks, pie, crisp and turnovers in the coming weeks.
This month's #RelishmentBakes challenge may sound This month's #RelishmentBakes challenge may sound familiar because it's a repeat. Sort of. Get all the details and join me in some turnover baking this month at the link in my profile.
.
.
.
#bakealong #BakingFromScratch #BakingChallenge #baking
Load More... Follow on Instagram

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress · Log in