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.

5 comments:

Britt-Arnhild said...

Mmmmmm, tasty vegetarian dish..... I would love a plate.

Lynn said...

I dare say I think I have this cook book on a shelf in this abode.
And I LOVE eggplant! Idea! Thanks for sharing.

Cestandrea said...

yummy, this sounds great, and I just love this book cover!

Mary Richmond said...

This is still one of my very favorite cookbooks. I love the original Moosewood cookbook, too, and still use it. Isn't it like having good, comfortable friends in the kitchen with you??? Love the way your painting is going. Really love it!

sukipoet said...

I love Moosewood cookbook too. Of course, all my cookbooks are packed and in storage, however years ago I gave my mom this Anna Thomas cookbook and the Moosewood so they are here for me to thumb through. I find I stimulate my appetite by looking thru a cookbook. I have a low appetite and so need the stimulation.

Thanks Mary for comment on my painting.