Egg plant casserole recipe How to prepare
Egg plant casserole recipe Ingredients:
• 1 large, peeled eggplant, cut into 8 slices
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 3 tablespoons butter
• salt and pepper
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, or 2 cups
• fresh diced peeled tomatoes
• 1/8 teaspoon leaf thyme
• 1/4 cup fresh chopped parsley
• 1/2 cup soft bread crumbs
• 1 cup shredded Mozzarella cheese
Trim eggplant slices so they are uniform in size; reserve trimmings
and set aside. Place slices in oiled shallow baking dish. Sprinkle
with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil eggplant for
5 minutes or until fork tender. Heat the oil and butter in a skillet;
add onion and garlic. Cook until onion is tender. Add tomatoes and
chopped eggplant trimmings; cook until mixture is thick. Stir in thyme,
parsley and bread crumbs. Correct seasoning with more salt and pepper
to taste. Pile on the broiled eggplant and cover with cheese. Bake
at 350° until cheese is melted.
Makes 6 servings.
Your Egg plant casserole recipe is ready now
Search Google
More Egg plant recipes
Visit Vegetable recipe home page to get recipes on all vegetables