Sunday, February 17, 2008
Eggplant Tomato Casserole Recipe
From The Vegetarian Epicure by Anna Thomas
1 large eggplant, peeled and sliced
dash of salt
2 eggs ,beaten
2 TBS butter, melted
fresh-ground black pepper
2-3 TBS onion, chopped
oregano to taste
1/2 cup dry breadcrumbs
2 large tomatoes, sliced thin
2 oz cheddar cheese, grated
1/4 cup Parmesan cheese, grated
Cook eggplant in pan with salt and an inch or so of boiling water. Cover tightly. Cook about 10 minutes. Drain. Mash eggplant.
Mix in with eggplant the eggs, melted butter, pepper, onion, oregano and breadcrumbs.
Butter a shallow 1 1/2 quart casserole baking dish. Cover bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Top with rest of the tomato slices. Mix cheeses together and sprinkle over the top of the tomatoes. Bake 375 degrees for about 45 minutes. Serves 6.