Eggplant Casserole (version XX)
2 medium eggplants, peeled
Cut eggplant into 1 1/2-inch cubes. Parboil eggplant in salted boiling water until just tender, about 5 to 10 minutes. Drain well.
3 cups tomato sauce
1/8 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
1/2 cup onion, chopped
1 cup ricotta cheese
2 cups Monterey Jack cheese, shredded
1/4 cup grated Parmesan cheese
1/3 cup bread crumbs
1 teaspoon butter, melted
Mix together tomato sauce, pepper, salt, garlic salt, Italian seasoning and onion. Spoon thin layer of sauce mixture in bottom of 3-quart casserole. Top with eggplant. Spread ricotta cheese over eggplant.
Top with remaining sauce mixture, Monterey Jack cheese and Parmesan cheese. Mix together bread crumbs and butter. Sprinkle on top of casserole. Bake in moderate oven (350 F) for 45 minutes.
Makes 6 to 8 servings.
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