Rosalynn Carter's Eggplant Casserole
1 large, peeled eggplant, cut into 8 circles
As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all about the same size. Place slices in oiled shallow Pyrex dish. Sprinkle with salt and pepper. Broil 5 minutes or until fork tender. Heat the oil and butter; add onion and garlic. Cook until tender. Add tomatoes and eggplant trimmings; cook until thick. Stir in seasoning, parsley and bread crumbs. Correct seasoning to taste. Pile on the broiled eggplant. Cover with cheese. Bake at 350° until cheese is melted.
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons oil
salt and pepper
1/4 cup chopped parsley
3 tablespoons margarine
1 cup chopped onion
2 cloves minced garlic
2 cups peeled, fresh tomatoes
1 pinch thyme
1/2 cup white bread crumbs
1 cup grated mozzarella cheese
Makes 6 servings.
So glad to find this recipe on line. I lost my hard copy.
Have been making it for years & even family members who
dont like eggplant, eat this. Distinctive flavor makes it
a seasonal favorite (own garden eggplant) but served too often might be tiresome. Otherwise, I look forward to it every year.
Jean, Grand Marais, MN
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