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Eggplant Casserole's picture
  Eggplant 1 Large
  Salted boiling water 2 Cup (32 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Onions 4 Large, sliced
  Garlic 2 Clove (10 gm), chopped
  Green pepper 1 , chopped
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Bay leaf 1
  Basil 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Powdered cloves 1⁄8 Teaspoon
  Buttered bread crumbs 1⁄4 Cup (4 tbs)
  Mushrooms 3⁄4 Pound
  Tomatoes 4 Large, peeled and chopped

Heat oven to 275.
Peel the eggplant and cut in 1" slices.
Cover with boiling water and simmer 10 minutes.
Drain well on paper towels.
Melt the butter, add onions and garlic and saute until lightly browned.
Remove stems from mushrooms (reserve for another use).
Add mushroom caps to onions and garlic and cook, stirring, for 5 minutes.
Add balance of ingredients and simmer 10 minutes.
Using a 2-quart buttered casserole, alternate layers of eggplant and sauce.
Cover with crumbs and bake 1 1/2 hours.

Recipe Summary

Side Dish

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