1/4 cup vegetable oil
To simmer vegetables: Using large fry pan, heat oil. Add onions, mushrooms and green peppers. Sauté over medium heat for 5 minutes or until vegetables are limp. Stir in eggplant, tomatoes, salt and parsley. Cover. Simmer, stirring often, for 25 minutes or until tender. Uncover. Increase heat to reduce liquid.
1 medium onion, chopped
3/4 pound mushrooms, sliced
1/2 medium green pepper, chopped
1 medium eggplant, peeled and cut into cubes
1 can (1 pound) roma tomatoes
1 teaspoon salt
1 tablespoon chopped parsley
1 cup freshly grated parmesan
1 cup mozzarella
2 beaten eggs
To assemble and bake casserole: Meanwhile, preheat oven to 375 degrees. Combine cheeses and eggs. Spoon half of vegetable mixture into 2 1/2-quart casserole dish. Top with half of cheese mixture. Repeat layers, ending with cheese mixture. Bake, uncovered, for 25 minutes. (Note: If prepared ahead and chilled, bake 45 minutes.)
Makes 6 servings.
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