Sicilian Cheese Casserole
From nativeprincess 13 years ago
- About 45 Minutes to make
- Serves 4
Recipe courtesy of Doris Day from "The Hollywood Vegetarian Cookbook"
Ingredients
- 1 cup uncooked tiny shell pasta shopping list
- 1 medium eggplant shopping list
- 1 small onion, chopped shopping list
- 3 tbsp olive oil shopping list
- 3 oz tomato sauce shopping list
- 2 oz fresh parsley, chopped shopping list
- 2 tbsp lemon juice shopping list
- 1/2 cup ripe olives, halved & pitted shopping list
- 1 1/2 cups grated Parmesean cheese shopping list
- 1 tsp salt shopping list
- 1 tsp black pepper shopping list
- 1/2 tsp basil shopping list
- 1/2 tsp marjoram shopping list
- 1/2 lb monterey jack cheese, sliced thinly shopping list
- 2 garlic cloves, crushed shopping list
How to make it
- Preheat oven to 375 degrees. Cook tiny shell pasta & drain. Saute eggplant, onion & garlic in oil over medium heat until tender. Combine with pasta, tomato sauce, parsley, lemon juice, olives, Parmesean, & seasonings. Transfer to a 2 qt baking dish. Top with sliced Monterey Jack and bake uncovered for 30 minutes
People Who Like This Dish 6
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The Rating
Reviewed by 1 people-
Sounds like a great use of the blanched sliced eggplant I have in my freezer...
gkwillow
in City loved it
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I'm notoriously bad for tweaking recipes that don't even need tweaking! I made the Sicilian casserole for dinner today and thought it was probably the best casserole using eggplant that I've made. But...Instead of opening a can for such a small amo...more
gkwillow
in City loved it
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