Eggplant Casserole1 Servings. Ingredients1 eggplant about 2 pounds1/4 cup oil1 large onion minced2 cloves garlic minced4 large tomatoes (ripe) or 1-28-35 oz. can whole tomatoes, chopped1 tablespoon parsley1 tablespoon dried basil1 bay leaf1 1/2 teaspoons salt1/2 teaspoon pepper1/2 pound mozzarella cheese cubed1/2 cup Parmesan cheese1/2 to 3/4 cup bread crumbs2 tablespoons butter or margarine meltedDirectionsCut off ends of eggplant, but do not peel.Cut into 1" cubes.In large skillet or pot, heat oil and cook eggplant, onionand garlic for about 10 minutes.Add tomatoes, basil, parsley, bay leaf, salt and pepper, and cook for 10 more minutes or until desired doneness and tenderness.Butter 1 1/2 qt. casserole.Place in it half of the vegetable mixture, then half of the mozzarella, crumbs and Parmesan cheese.Add the rest of the vegetables and repeat with the rest of the cheeses and bread crumbs.Pour melted butter over all and bake 20 minutes or until bubbly in hot oven (350-400°)Category: Vegetables
Caliendo Cookbook