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"
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 eggs, beaten
2 Tbs. melted low cal margarine (or butter)
ground pepper,
ground pepper,
2 to 3 tbs. chopped onion
1/2 tsp. crushed oregano
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 large tomatoes, sliced thin
2 oz. cheddar cheese, grated
1/4 cup grated parmesan cheese,
paprika1/4 cup grated parmesan cheese,
Peel 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
.
I printed the recipe. It sounds delicious, and as soon as I have the ingredients, I'm making this! Thanks.
ReplyDeleteOh 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!
ReplyDeleteLaura.. this looks delicious as well as nutritious. Sent the recipe to my Sista. Have a great weekend.
ReplyDeleteI love eggplant and I'm pinning this recipe to try. Thanks!
ReplyDeleteI have never tasted eggplant, your cassarole sounds delicious! Getting children to eat vegetables can be quite a challenge indeed :-) Pam xx
ReplyDeleteOoooh, I love eggplant! This sounds fabulous! x
ReplyDeleteThis sounds really good. I'll be trying this out. Thanks.
ReplyDeleteCynthia
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!
ReplyDeleteI 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.
ReplyDeleteSo happy to be following you!
Jemma
Mmm.. sounds so good and I think I had this book once upon a time..
ReplyDeleteI like the sound of this very much and I have both items growing in my garden!
ReplyDeleteTwo of my favorite summer ingredients!
ReplyDeleteI don't remember ever eating eggplant. I should give this recipe a try. :)
ReplyDelete