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Eggplant Tomato Casserole

Fondue.Chef's picture
Ingredients
  Eggplant 1 Medium
  Tomatoes 6
  Butter 4 Tablespoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1 Dash
  Veal stock/Beef stock 1 Cup (16 tbs)
Directions

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.
Cover.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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4.13846
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 689 Calories from Fat 448

% Daily Value*

Total Fat 51 g78.7%

Saturated Fat 31.2 g155.9%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 2501 mg104.2%

Total Carbohydrates 55 g18.5%

Dietary Fiber 21.7 g87%

Sugars 30.2 g

Protein 17 g33.1%

Vitamin A 154.9% Vitamin C 172.3%

Calcium 12.5% Iron 18.9%

*Based on a 2000 Calorie diet

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Eggplant Tomato Casserole Recipe