Monday, July 2, 2012

Eggplant & Tomato Casserole

1 large eggplant ~ 1 1/2lb
2 eggs beaten
2 T melted butter
3 T chopped onion
1/2 t dried oregano - or fresh if you have it
1/2 c breadcrumbs
2 large tomatoes sliced thin
2 oz grated cheddar cheese
1/4 c grated parmesan

peel and slice the eggplant - place in pan with salt and 1 inch boiling water - cover tightly and boil about 10 minutes - drain well and mash

whisk the eggs with the butter, onion, oregano, breadcrumbs and salt and pepper

butter a shallow 1 1/2qt baking dish - cover the bottom with sliced tomato, spoon eggplant mixture on top - cover top with remaining tomato slices

mix cheeses together and sprinkle over top layer of tomatoes

bake at 375 degrees for about 45 minutes

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