Eggplant And Oyster Casserole
|Eggplants||2 Medium, pared (and)|
|Cooking oil||1 Tablespoon|
|Onions||1⁄3 Cup (5.33 tbs), minced|
|Garlic||1 Clove (5 gm)|
|Green peppers||1⁄2 Cup (8 tbs), chopped|
|Oysters||2 Cup (32 tbs), chopped|
Boil eggplant in salted water for 15 minutes.
Drain and mash.
Peel and stem mushrooms, letting stems and peel simmer in small amount of water for about 15 minutes.
Chop the mushroom caps and saute in butter.
In cooking oil, saute onions and garlic until wilted.
Add flour and stir until blended.
Add the liquid drained from the mushroom stems and peel.
Stir until smooth.
Add mashed eggplant, sauteed mushrooms, minced bell pepper, oysters and oregano.
Pour into greased casserole.
Cover with bread crumbs.
Dot with butter.
Bake at 400 degrees for 30 minutes.
Serves 6 to 8.