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Eggplant Tomato Casserole

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* 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 "

 

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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

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