Eggplant And Mushroom Greek Casserole |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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An amazing Greek Pastitso has a wonderful sauce that is served over your favorite pasta Ingredients:
1 large eggplant,diced |
2 tbsp. oil |
1 onion chopped |
1 clove of garlic,crushed |
1/2 lb. button mushhrooms,quartered |
6-8 tomatoes,skinned and chopped |
1/3 cup red wine |
1 1/2 cups vegetable stock |
1/2 lb. pasta |
1 1/2 cups of grated chedder cheese |
sauce |
3/4 lb. ricotta cheese |
2 eggs,beaten |
1 cup of milk |
1/2 cup chedder chese,grated |
1 oz. parmeson cheese |
Directions:
1. Heat oil and fry the eggplant for several minutes until lightly browned.Drain on paper towels.
2. Add to the pan onion,mushrooms,and garlic.Add more oil if necessary.
3. Cook until onion is soft.
4. Combine tomatoes,wine,and stock into pot,simmer for 15 minutes until thick.
5. Stir in eggplant and mushroom mixture.
6. Cook the pasta till tender.,drain well.
7. Combine pasta with half the eggplant mixture;Spread this into a large ovenproof dish.
8. Top with remaining eggplant mixture.
9. Combine all ingrediants for the sauce.
10. Spread sauce over eggplant mixture.
11. Cover this with the chedder and parmeson..
12. BAKE at 350 degrees for about 40 minutes.
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