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Eggplant-and-Tomato Casserole

rhiannonn's picture
Ingredients
  Eggplants 2 1⁄2 Pound (Medium Size)
  Boiling water 1 Cup (16 tbs)
  Salt To Taste
  Garlic 2 Clove (10 gm), finely chopped
  Flour 2 Tablespoon
  Canned stewed tomatoes 1 Pound (Undrained)
  Sugar 2 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried basil leaves 1⁄8 Teaspoon
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
Directions

GETTING READY
1) Preheat oven to 375 F.
2) Take a 2-quart casserole and lightly grease it.
3) Wash the eggplants and pare them; cut into 2-inch cubes.

MAKING
4) In a 6-quart saucepan, in small amount of salted boiling waterwater, simmer eggplant for 10 minutes.
5) Drain them well.
6) Meanwhile, in a large skillet, heat oil and saute garlic until golden, about 3 minutes.
7) Remove skillet from heat.
8) Stir in flour, tomatoes, sugar, paprika, pepper, and basil.
9) Cook over medium heat, stirring until mixture boils and is thickened.
10) In prepared casserole, layer eggplant cubes alternately with tomato mixture, to fill casserole.
11) Top the casserole with grated cheese.
12) Bake 30 minutes, or until lightly browned.

SERVING
13) Serve the eggplant and tomato casserole warm with some bread and salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
8

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