Guest guest Posted August 12, 2001 Report Share Posted August 12, 2001 Eggplant Casserole Recipe By : By Dorothy Lara-Braud Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Good Food Kids Love Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium-size eggplant ( I grilled the eggplant first) 2 peppers, green or red cut into rings 2 medium onions sliced into thin rings 2 eggs or egg replacer 1 can (8 oz) tomato sauce or 3 fresh tomatoes -- sliced salt and pepper to taste bread crumbs ( I used Wheat Germ ) 2 tablespoons margarine(I use Olive Oil) Preheat oven to 375°F. Peel and slice the eggplant. Cut peppers and onions into rings. Beat the eggs in a small amount of water. If you are using tomato sauce, add egg mix to it now. Layer vegetables, including fresh tomatoes if you are using them, in a greased casserole dish. Pour egg mix over vegetables, adding seasonings and water so that liquid half covers the vegetables. Top with bread crumbs and dot with margarine. Bake 1 hour. Note: Other vegetables can also be added to this dish, such as peas, summer squash, beans, or zucchini. Serves 4-6 Quote Link to comment Share on other sites More sharing options...
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