The Greek Feast--Ionian Eggplant Casserole

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Ionian Eggplant Casserole

 

Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family

Recipes from Saint Barbara Greek Orthodox Church)

Serving Size : 0 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants

olive oil for frying

1 clove garlic -- chopped

2 tablespoons olive oil

2 14.5 oz cans stewed tomatoes

1 8 oz can tomato sauce

salt & pepper

dried oregano

Parmesan cheese

bread crumbs

 

Slice eggplant 1/2-inch thick and brown in hot oil until tender. Saute garlic

in olive oil, add tomatoes, tomato sauce, and seasonings and simmer 30 minutes.

Spoon some of the sauce in the bottom of a casserole, place a layer of eggplant

over sauce, sprinkle with cheese, crumbs, and additional salt & pepper. Repeat

until all eggplant has been used, ending with tomato sauce. Sprinkle with

grated cheese. Bake at 350ºF for 45 minutes.

 

Source:

" Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

 

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Per serving: 780 Calories (kcal); 30g Total Fat; (31% calories from fat); 20g

Protein; 129g Carbohydrate; 0mg Cholesterol; 1614mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 24 Vegetable; 0 Fruit; 5 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0