Eggplant Gorgonzola

While I grew up with an open
mind towards eggplant, I realize not everyone agrees. My husband is one of the non-eggplant eaters,
even though I've set it in front of him in varying formats saying "Try
this". Finally, I found a combination
he liked, so much so that there was none left. This eggplant recipe is for the people in your life who won't eat
eggplant. Unless, of course, they don't
like Gorgonzola. 

Eggplant Gorgonzola Recipe

• 1 medium eggplant, sliced
• 1 medium tomato, cubed
• 1/2 medium onion, chopped
• Handful mixed olives
• Salt & pepper
• Oregano
• 2 ounces (a handful)
  Gorgonzola cheese, crumbled
• 1/2 cup Italian style bread
  crumbs
• Olive oil

Preheat oven to 350 degrees. Slice the eggplant in about 1/4 inch
pieces. Set on paper towel, salt and let
sit about 10 minutes, then cut into cubes. Oil the inside of a medium casserole dish. Put in eggplant, tomato, onion, olives. Season with salt and pepper and oregano. Add cheese and bread crumbs. Sprinkle olive oil over top. Mix. Bake about 30 minutes.

Comments

[heydave]

Trevy, I knew by going back in the archives, you'd find me a good idea for using leftover eggplant!