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Tomato-Eggplant (Aubergine) Casserole

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“Cooking time is a guess.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice eggplant, peel and put into boiling salted water immediately.
  2. Boil about 10 minutes until tender.
  3. Drain and return to pan and mash.
  4. Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
  5. Add the grated cheese.
  6. Pour into buttered casserole and cover with the tomato slices.
  7. Sprinkle top with additional cheese.
  8. Bake at 375 degrees until lightly browned on top.

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