Baked Savory Eggplant

1 medium sized eggplant, pared and diced
1 tablespoon chopped onion
1/2 cup diced sweet pepper
2 tablespoons chopped parsley
1/4 teaspoon sage or sweet marjoram
2 tablespoons butter
3 tablespoons browned flour
1 cup of the liquid from the cooked eggplant
thin slices of sparsely buttered bread
sliced raw tomatoes

Cook eggplant in slightly salted water until tender; then drain, saving the water.

Put onion, sweet pepper, parsley, sage or sweet marjoram, and butter into a small saucepan, and let simmer over the fire for a few minutes, but do not brown. Add browned flour, and stir; then liquid from the cooked eggplant and cook to a smooth gravy. Then add the cooked eggplant. Line an oiled baking pan with thin slices of sparsely buttered bread, and pour over it one half of the eggplant mixture. Cover with sliced raw tomatoes; then add another layer each of bread, eggplant and tomato. Rub a slice of bread through a colander or strainer over the top and press down with a spoon, to moisten the crumbs. Bake in a medium (350) oven for 30 to 40 minutes.

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