You are here

Eggplant And Tomato Casserole

fast.cook's picture
Ingredients
  Eggplants 2 1⁄2 Pound (2 Medium Sized)
  Salt To Taste
  Garlic 2 Clove (10 gm) (Finely Chopped)
  All-purpose flour 2 Tablespoon
  Canned stewed tomatoes 2 Pound (Undrained, 2 Cans, 1 Pound Each)
  Sugar 2 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried basil leaves 1⁄8 Teaspoon
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Salad oil 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.
2. Lightly grease a 2-quart casserole.
3. Wash and peel eggplants; cut into 2 inch cubes.

MAKING
4. In a 6-quart saucepan, simmer eggplant in a little boiling salted water for 10 minutes; drain.
5. In the mean time, in a large skillet, heat oil and sauté garlic for about 3 minutes until golden.
6. Remove skillet from heat and stir in flour, tomatoes, sugar, paprika, pepper and basil.
7. Stir and cook over medium heat until mixture boils and is thickened.

FINALISING
8. In the prepared casserole, alternately layer eggplant cubes and tomato mixture until casserole is full.
9. Top with grated cheese.
10. Place the casserole in the oven and bake for 30 minutes until lightly browned.

SERVING
11. Serve Eggplant and Tomato Casserole with crusty or pita bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
6

Rate It

Your rating: None
4.175
Average: 4.2 (18 votes)