F Simple and Serene Living: enjoying summer's bounty 09 10
Friday, June 14, 2013

enjoying summer's bounty

It's that time of year again when I love to make and share my favorite summer casserole.




I have been making this dish since my college days in the 1970s, and have served it to many people who swear that they don't like eggplant. It is always a big hit. My daughters even liked it when they were kids, and although they are both now pescetarians, they wouldn't voluntarily allow a vegetable to pass their lips as children.




I have hung onto my copy of the Vegetarian Epicure for 40 years, just because I love this recipe.


 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 (I'm making my own gluten free 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.


Then just serve and enjoy.

This is what I am making for dinner tonight. What's on your menu?

Linking up to Thistlewood Farms Summer Inspiration Recipes
.


 

13 comments:

  1. I printed the recipe. It sounds delicious, and as soon as I have the ingredients, I'm making this! Thanks.

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  2. Oh yum, I love eggplant! It's such a great substitute for meat in so many recipes! My favorite way to use it is in ratatouille, and your recipe sounds delicious too -- I just printed it out so I'll definitely be making it!

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  3. Laura.. this looks delicious as well as nutritious. Sent the recipe to my Sista. Have a great weekend.

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  4. I love eggplant and I'm pinning this recipe to try. Thanks!

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  5. I have never tasted eggplant, your cassarole sounds delicious! Getting children to eat vegetables can be quite a challenge indeed :-) Pam xx

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  6. Ooooh, I love eggplant! This sounds fabulous! x

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  7. This sounds really good. I'll be trying this out. Thanks.

    Cynthia

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  8. That sounds good and I love that old cookbook. I treasure the old recipes! We're having beef ribs on the grill....corn on the cob and potato salad tonight...and beer! lol Hugs!

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  9. I love eggplant-I make Ratatouille and eggplant parmesan quite a bit and will add this recipe to my collection. My middle daughter is always looking for vegetarian recipes, so I will pass this on to her too.
    So happy to be following you!
    Jemma

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  10. Mmm.. sounds so good and I think I had this book once upon a time..

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  11. I like the sound of this very much and I have both items growing in my garden!

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  12. I don't remember ever eating eggplant. I should give this recipe a try. :)

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