Tomato-Eggplant (Aubergine) Casserole

"Cooking time is a guess."
 
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photo by kiwiheather photo by kiwiheather
photo by kiwiheather
photo by kiwiheather photo by kiwiheather
Ready In:
45mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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Reviews

  1. Thanks Charlotte for such a different casserole. I can not wait to make this as posted. halfway through I realized I had NO CHEDDAR! Argh. I used what I had (montery jack and havarti) and it was still delicious! Even with such bland cheeses. I think it will be fantastic with extra sharp cheddar! The amounts did take more for me. I needed 3 tomatoes. Thank you for posting, so yummy!!
     
  2. This was really yummy! I think the amounts need to be adjusted though, because I used 3 small (Japanese) eggplants and there was hardly anything left after I boiled and mashed them. Thankfully I had some pureed eggplant dip on hand from Trader Joe's so I mixed that in. I also ended up using about 12 tomato slices. My husband raved about how flavorful it was. It's great as is, but I recommend serving it with bread, as it lends itself to dipping or even eating it as a sandwich filling (my husband is taking the leftovers to work in a sourdough roll).
     
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