Avignon Tomato And Eggplant Casserole
From flavorsofitaly 16 years ago
- 30 minutes to make
- Serves 4
A tasty and filling vegetarian main dish.
Ingredients
- 1 large eggplant shopping list
- salt to taste shopping list
- 1/2 cup flour shopping list
- 1/4 cup olive oil shopping list
- 4 medium sized tomatoes, skinned, seeded, and diced shopping list
- 2 cloves garlic, minced shopping list
- 1/2 tsp sugar shopping list
- 1/2 cup bread crumbs shopping list
- black pepper to taste shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1 and 1/2 Tbl melted butter shopping list
How to make it
- Preheat oven to 375F. Remove stem and skin eggplant, and cut it crosswise into 1/2" thick slices. Lay the round slices in a single layer on a plate, sprinkle liberally with salt, and set aside for about 30 minutes to allow the salt to draw out excess moisture. Wipe salt and excess moisture from eggplant, and dredge in flour. In wide skillet,heat all but 1 Tbl oil, and fry eggplant, turning once, until browned on both sides. remove from heat. In the same skillet, heat the remaining Tbl oil and add the tomatoes, garlic, and sugar. Cook for approximately five minutes. Add 1 Tbl bread crumbs with salt and black pepper. In a casserole dish, arrange eggplant and tomatoes, beginning with eggplant on the bottom, and ending with tomatoes on the top. combine the remaining bread crumbs with the Parmesan cheese and sprinkle on top. Dribble the melted butter over the casserole. Bake for 30 minutes, or until the bread crumb and cheese topping is browned.
- http://www.flavorsofitaly.blogspot.com/
The Rating
Reviewed by 4 people-
i simply love eggplant. in south africa we also call it brinjals. thanks for the posting
kind regards
mumtaz
mumtazcatering
in Gauteng loved it
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Great recipe, I have tried it and it is great. Shall be posting in on my blog on Monday.
ivy
in Whereabouts loved it
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