Ingredients
-
1
-
-
1/4
-
4
-
2
-
3/4
-
4
-
2
-
2
-
1
-
-
-
-
-
Directions
Eggplant Casserole, This is a delicious side dish for any roasted or broiled meat. Recipe is from the “The New York Times” cookbook by Craig Claiborne., I can’t believe how wonderful this casserole is! Since I had a bunch of veg in my fridge that would go bad if I didn’t do something with it, I scoured for a decent recipe. I hit on this one and made only a couple of substitutions. I only had red bell pepper not green and used Italian seasoning and allspice rather than the herbs and cloves. There is a LOT of prep work which I find rather Zen . But, as I was layering, I wondered how the casserole would taste with a bit of Chevre cheese dotted on a layer of the eggplant. OMG… did this EVER work out great!!! I will rave about this dish forever, I think. : Thank you SO much, Leslie! Fantastic meal! Attaching a photo of my version.
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Steps
|
1
Done
|
Preheat Oven to 275 Degrees. |
|
2
Done
|
Peel the Eggplant and Cut Into 1 Inch-Thick Slices. |
|
3
Done
|
Cover With Boiling, Salted Water and Simmer For 10 Minutes; Drain Well. |
|
4
Done
|
Melt the Butter, Add the Onions and Garlic and Saute Until Lightly Browned. |
|
5
Done
|
Remove Stems from the Mushrooms and Reserve For Another Use. |
|
6
Done
|
Add Mushroom Caps to the Onions and Garlic and Cook, Stirring, an Additional 5 Minutes. |
|
7
Done
|
Add the Tomatoes, Green Peppers, Salt, Pepper, Herbs and Spices and Simmer 10 Minutes. |
|
8
Done
|
Place Alternating Layers of Eggplant and Sauce in a Buttered Two-Quart Casserole. |
|
9
Done
|
Cover With Buttered Crumbs and Bake One and One-Half Hours. |
