WWDH - Roasted Eggplant with Smoked Mozzarella and Oregano Crumbs

-

 

I wanted to try something different for eggplant than my normal parmigiana.  I searched through Donna Hays internet recipes and found this one.  It did not disappoint!  We served it with a nice filet and baked potato.  It is also very easy to make.  The tomatoes are mixed with sat, pepper and brown sugar.  The eggplants are drizzled with olive oil.  After baking thirty minutes you top with sourdough croutons, oregano leaves and smoked mozzarella.  Then serve with a drizzle of pesto.  It was a very nice side dish.  I would definitely make this again.

Participants: Kayte at https://grandmaskitchentable.typepad.com/ , Gaye at Laws of the Kitchen, Margaret at Tea and Scones,  You can check the Wednesday with Donna Hay category in their blogs to see the recipes they have made and are making.

Comments

Kayte said…
Oooh…I have an eggplant just wondering what it’s going to grow up to be! This looks like it’s final destination…great job on this. Nice photo.
November 10, 2021 at 6:40 AM
Cakelaw said…
This sounds delish and is definitely a bit different.
November 10, 2021 at 3:14 PM
TeaLady said…
I didn't realize I was so far behind on my commenting. This looks delicious. I love eggplant.
January 6, 2022 at 10:40 AM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes.  At this point, they are perfe
Read more

TWD - Steph’s Bakewell Tart

-
Image
What is a Bakewell Tart, you might ask.  Apparently it all began in Derbyshire, England.  I had no idea it was popular with  The Great British Baking Show.   This classic  combines a buttery shortcrust pastry with a filling of raspberry jam, (or in my case blackberry jam), topped with an almond spongecake and almond slices. I think there are probably many different versions of the Bakewell. On my first attempt, my crust totally fell apart in the oven.  At that point, I went to plan b and made four mini tarts.  These worked perfectly for us.  I have a very thin layer of the jam and wish I had used a bit more.  We enjoyed this and it was a breeze to put together.   Check out Tuesdayswithdorie.wordpress.com for others.
Read more

TWD - Brown Sugar Bundt Cake

-
Image
It is my turn to host! Almost three years ago I had no idea what a food blog was, much less that there were ladies and gentlemen all across the world baking and writing about such things, and sharing and growing with each other over recipes.  I'm not a chef or a great baker, but I do love to cook for my family so I decided to join in.  Since we are just two days past Mother's Day, I want to thank my sweet mother (who passed away three years ago) for sharing her love of cooking with me. My first Dorie recipe was a fruit galette.  I remember still how delicious it was.  I even remember the first comment I received on my blog.  It was like an award to me!  I still love reading all your comments, so thank you to those of you who regularly stop by to leave encouragement and stop for a second to say hello. Now about Dorie.  I love the way Dorie explains her recipes step by step.  While some of the recipes in her book "appear" complicated, I think any novice could fol
Read more