Guest guest Posted December 10, 2001 Report Share Posted December 10, 2001 * Exported from MasterCook * Eggplant Tomato Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- about 1 1/2 lbs 1 1/2 teaspoons salt 2 eggs -- beaten 2 tablespoons melted butter fresh ground black pepper 3 tablespoons chopped onion 1/2 teaspoon oregano 1/2 cup dry bread crumbs 2 large tomatoes -- thinly sliced 2 ounces cheddar cheese -- grated 1/4 cup parmesan cheese -- grated paprika Peel and slice the eggplant. Put the slices in a pan with the salt and about an inch of boiling water and cover tightly. Cook about 10 minutes and drain. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano, and breadcrumbs. Butter a shallow, 1 1/2-quart baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheese and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika and bake at 375°F for about 45 minutes. Serves 6. NOTE: This is the original recipe as it appears in the cookbook, but I like to increase the amount of tomato in this and add a couple minced garlic cloves. I also like provolone instead of cheddar here. Source: " http://www.ajlc.waterloo.on.ca/perl/Recipe2HTML?file=eg/eggplant_toma o_casserole_-_anna_thomas & type=MasterCook " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 10g Fat (61.1% calories from fat); 7g Protein; 7g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 789mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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