Eggplant Tomato Casserole
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Freshly ground pepper||1 Dash|
|Veal stock/Beef stock||1 Cup (16 tbs)|
Peel eggplant and slice into thin slices.
Peel tomatoes and slice into thin slices.
Heat butter in skillet and saute egg plant slices on both sides, then mushrooms until lightly browned.
Season vegetables with salt and pepper.
Arrange eggplant, tomatoes and mushrooms in alternate layers in a buttered 1 1/2 quart casserole.
Pour veal stock over vegetables.
Bake in a 350° F.oven for 1 hour.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to cooking time.