Eggplant & Tomato Casserole
From chef711 13 years agoIngredients
- 1 medium eggplant shopping list
- 2 whole eggs beaten shopping list
- 1 1/2 cups Fresh bread crumbs, seasoned with italian herbs and grated cheese (percorino or asiago) shopping list
- 1/2 tablespoon olive oil shopping list
- 1/2 cup onion, chopped shopping list
- 1/2 cup green pepper, chopped shopping list
- 1 medium zucchini, chopped shopping list
- 3 cloves garlic, crushed shopping list
- 4 ripe tomatoes (med. sized), grated shopping list
- 1/4 teaspoon salt shopping list
- 1/4 tsp. pepper shopping list
- 1 tablespoon fresh basil, chopped shopping list
- 6 ounces fresh mozzarella cheese, shredded by hand shopping list
- 4 tablespoons Parmesan, grated shopping list
How to make it
- Preheat oven to 425°. Spray a rack with cooking spray. Set inside a foil lined, rimmed baking sheet. Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/2-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
- Dip in beaten egg, then lightly in crumbs. Arrange in single layer on rack. Back for 20 minutes or until golden. Remove from the oven. Lower oven temperature to 350°. Saute onion, green pepper, zucchini and garlic in 1/2 tablespoon of oil until tender; add tomatoes, salt, pepper and basil; cook until liquid evaporates. Layer 1/2 eggplant and 1/2 tomato mixture in shallow casserole, top with 1/2 Mozzarella and Parmesan. Repeat layer and bake about 45 minutes, or until bubbly and cheese is melted.
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