Eggplant and Tomato Casserole

(5 votes)

1 large eggplant, peeled and sliced
1 egg, beaten
fresh-ground black pepper
1/4 cup minced onion
1/2 teaspoon dried oregano
3 tablespoons minced fresh parsley (or 1 tablespoon dried)
3 tablespoons minced fresh basil (or 1 tablespoon dried)
1/4 cup dry bread crumbs
1 large tomato, sliced thin
butter or margarine
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Place the eggplant in a saucepan with just a bit of water and boil until soft. Drain, mash with a potato masher, and mix in the egg, bread crumbs, onion, herbs and black pepper.

Butter a casserole dish. Cover the bottom with half the tomato slices, spoon in the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top. Microwave about 10 minutes, or bake at 350 degrees for about 30 minutes, and serve.

Serves 3-4

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