F Simple and Serene Living: eggplant tomato casserole 09 10
Tuesday, July 12, 2011

eggplant tomato casserole

photo via inspired taste

This is one of my favorite recipes that I have been making since my college days in the 1970s, and since fresh veggies are now in season i thought it would be a good time to share it. (although, since i am on a low carb diet at the moment i will have to wait a bit before i can have some. BIG SIGH!!) I have served it to many people who swear that they don't like eggplant and it is always a big hit. My daughters even liked it when they were kids, and although they are both now vegetarians, they wouldn't voluntarily allow a vegetable to pass their lips as children.






 Eggplant Tomato Casserole
from the original  "The Vegetarian Epicure Cookbook"

1 large eggplant (about 1 1/2 lb.)
1 1/2 tsp. salt (optional)
2 eggs, beaten

2 Tbs. melted low cal margarine (or butter)
ground pepper,

2 to 3 tbs. chopped onion
1/2 tsp. crushed oregano

1/2 cup dry bread crumbs
2 large tomatoes, sliced thin

2 oz. cheddar cheese, grated
1/4 cup grated parmesan cheese,
paprika

P
eel and slice the eggplant. Put the slices in a pan with the salt and about an inch of boiling water. Cover tightly and cook about 10 minutes. Drain. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and bread crumbs.
Butter a shallow 1 1/2 qt. baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika and bake at 375 degrees for about 45 minutes.


Enjoy!! 


a fun blog hop for today


The Adventures of My Family of 8 Tuesday Blog Hop








Photobucket

7 comments:

  1. I never think to use eggplant. I may have to try this. :) Thanks for the follow! I'm following you now, too.

    ReplyDelete
  2. This sounds lovely, definitely going to try it!

    ReplyDelete
  3. Hello! Newest follower (GFC) from the Tuesday Blog Hop. Would love for you to consider following me back xo Malia
    http://www.yesterdayontuesday.com

    ReplyDelete
  4. i'm glad you shared this. i'm growing eggplants again and lost the recipe!

    ReplyDelete
  5. Hi! Thank you so much for stopping by http://littleislandstudios.blogspot.com/! Gorgeous blog you have...and I love eggplant!! Have a great day! Happily following!

    ReplyDelete
  6. Thanks so much for visiting & the follow! Following you back! This dish sounds amazing!

    ReplyDelete
  7. Hi Laura!
    Never know what to do with eggplant, thanks for sharing this recipe!

    Following from the Tuesday blog hop.
    Maria, Joyful Stamper

    ReplyDelete

All verbal donations to my comment box are gratefully accepted. It is free for you and priceless to me.