Tomato-Eggplant (Aubergine) Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Cooking time is a guess. Ingredients:
1 medium eggplant |
boiling salt water |
2 tablespoons butter |
2 eggs, beaten |
black pepper |
1 teaspoon finely chopped onion |
1/2 teaspoon oregano |
3/4 cup cracker crumb |
1/2 cup grated cheddar cheese |
6 slices tomatoes |
cheddar cheese |
Directions:
1. Slice eggplant, peel and put into boiling salted water immediately.
2. Boil about 10 minutes until tender.
3. Drain and return to pan and mash.
4. Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
5. Add the grated cheese.
6. Pour into buttered casserole and cover with the tomato slices.
7. Sprinkle top with additional cheese.
8. Bake at 375 degrees until lightly browned on top.
|
|