Eggplant And Mushroom Greek Casserole
From lanabade 14 years ago
- 70 minutes to make
- Serves 12
An amazing Greek Pastitso has a wonderful sauce that is served over your favorite pasta
Ingredients
- 1 large eggplant,diced shopping list
- 2 tbsp. oil shopping list
- 1 onion chopped shopping list
- 1 clove of garlic,crushed shopping list
- 1/2 lb. button mushhrooms,quartered shopping list
- 6-8 tomatoes,skinned and chopped shopping list
- 1/3 cup red wine shopping list
- 1 1/2 cups vegetable stock shopping list
- 1/2 lb. pasta shopping list
- 1 1/2 cups of grated chedder cheese shopping list
- SAUCE: shopping list
- 3/4 lb. ricotta cheese shopping list
- 2 eggs,beaten shopping list
- 1 cup of milk shopping list
- 1/2 cup chedder chese,grated shopping list
- 1 oz. parmeson cheese shopping list
How to make it
- Heat oil and fry the eggplant for several minutes until lightly browned.Drain on paper towels.
- Add to the pan onion,mushrooms,and garlic.Add more oil if necessary.
- Cook until onion is soft.
- Combine tomatoes,wine,and stock into pot,simmer for 15 minutes until thick.
- Stir in eggplant and mushroom mixture.
- Cook the pasta till tender.,drain well.
- Combine pasta with half the eggplant mixture;Spread this into a large ovenproof dish.
- Top with remaining eggplant mixture.
- Combine all ingrediants for the sauce.
- Spread sauce over eggplant mixture.
- Cover this with the chedder and parmeson..
- BAKE at 350 degrees for about 40 minutes.
The Rating
Reviewed by 9 people-
Nice casserole! so good!
goodeat
in Benton loved it
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Sound good!
cuzpat
in Sikeston loved it
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Sounds like a must-try! Thanks, and FIVE ! :+d
chefelaine
in Muskoka loved it
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