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ALMOST AUNT PEGGY'S ROASTED EGGPLANT AND MOZZARELLA BAKE

As if one cooking Deen isn't bad enough for our arteries, now Paula Deen's sons -- Jamie and Bobby -- are putting out cookbooks, too. This one is from the boys' new cookbook "The Dean Bros. Take It Easy."

INGREDIENTS

1 1/2 lbs. eggplant, cut into 1-inch cubes

2 1/2 teaspoons olive oil

Salt and freshly ground black pepper to taste

1 cub prepared tomato sauce

1 1/2 tablespoons chopped fresh basil

1 1/2 cups shredded mozzarella (6 oz.)

1 cup grated Parmesan cheese (4 oz.)

1 cup ricotta cheese (4 oz.)

DIRECTIONS

Preheat the oven to 500 degrees. Toss the eggplant with the olive oil and season with salt and pepper. Place on a baking sheet and roast, tossing occasionally, for 20 minutes or until golden.

Reduce the oven temperature to 425 degrees. Transfer the eggplant to a 1 1/2 quart baking dish. Add the tomato sauce and basil and toss to coat the eggplant. Layer the mozzarella, Parmesan and ricotta on top. Bake 20 to 25 minutes or until golden.

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