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Eggplant And Oyster Casserole

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Ingredients
  Eggplants 2 Medium, pared (and)
  Salt 1 Teaspoon
  Mushrooms 1 Pound
  Butter 3 Tablespoon
  Cooking oil 1 Tablespoon
  Onions 1⁄3 Cup (5.33 tbs), minced
  Garlic 1 Clove (5 gm)
  Flour 2 Tablespoon
  Green peppers 1⁄2 Cup (8 tbs), chopped
  Oysters 2 Cup (32 tbs), chopped
  Oregano 1 Teaspoon
  Bread crumbs 1
  Butter 1
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
6

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