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Flavorful Eggplant (Berenjena Casara)


2 garlic cloves minced
1 small onion sliced in rings
1 small bell pepper julianne sliced
1 10oz can cream of garlic and mushroom soup
6 mushrooms sliced
2 tablespoons parmesan cheese
1 medium sized eggplant sliced (peeled or with peel)
1 tablespoon salsa Lizano
1/4 cup water
1 cup water
1/2 cup mozzarella cheese
1 tablespoon olive oil

In a sauté pan add a cup of water and 1/2 teaspoon salt. Then blanch the eggplant so that it is aldante. As they cook place them in a plate. Then sauté the onions, garlic, and pepper until garlic is light brown, place these in a separate saucer. In the same sauté pan (low heat) add the cream of garlic and mushroom soup, parmesan cheese, salsa Lizano, mushrooms and add water. Stir vigorously. Then place the eggplant on top of the mixture. As you add the eggplant spoon over some of the sauce. Add the onions, garlic and pepper over the entire mixture. Cover, cook over low heat. Once it begins to bubble let it cook an additional 15 minutes. Remove from heat and add mozzarella cheese. Let sit covered for another 10 minutes or until cheese is melted.

Serves 4




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.