Basque-Style Eggplant Casserole

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6 tablespoons vegetable or olive oil (divided)
1 onion, cut into strips
2 green bell peppers, cored, seeded and cut into strips
5 large mushrooms, sliced
1 celery rib, sliced diagonally
5 cloves garlic, minced
6 tomatoes, peeled and diced
1 tablespoon fines herbes
1 large eggplant
2 eggs, beaten with 1 tablespoon water and a pinch of salt
1/2 cup freshly shredded parmesan cheese
1 cup shredded swiss cheese

In a large skillet, heat 3 tablespoons oil. Add onion, green pepper, mushrooms, celery and garlic. Sauté until tender. Add tomatoes. Bring to a boil. Add salt to taste and fines herbes. Reduce heat to low and simmer sauce for 30 minutes.

Preheat oven to 350 degrees. Peel eggplant and slice into 3/4-inch slices. In a skillet, heat remaining 3 tablespoons oil. Dip eggplant slices into egg mixture and fry until tender. Arrange eggplant in a 9-by-13-inch baking dish. Sprinkle with parmesan cheese. Pour tomato sauce over the top and sprinkle with swiss cheese. Heat in oven until cheese is melted and eggplant is heated through, about 10 minutes.

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