Eggplant-Tomato Casserole

1/4 cup vegetable oil
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 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.

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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