This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.
Provided by Leslie in Texas
Categories Vegetable
Time 2h17m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.
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ODEASHA TYNES-PIERRE
[email protected]This casserole is a great way to use up leftover eggplant. It's also a very budget-friendly meal.
Eyob Dereje
[email protected]I'm not sure what went wrong, but my casserole turned out really watery. I think I might have used too much sauce.
Maryam Ado
[email protected]I would give this casserole a 3 out of 5 stars. It was easy to make and the flavors were good, but it wasn't anything amazing.
moneke woods
[email protected]Overall, I thought this casserole was just okay. It wasn't bad, but it wasn't anything special either.
Mohamadou Lamine
[email protected]The casserole was easy to make, but it didn't turn out as flavorful as I had hoped. I think I'll try a different recipe next time.
Friends welcome
[email protected]I found this casserole to be a bit bland. I think it could have used more seasoning.
Tina Garcia
[email protected]This casserole was a bit too cheesy for my taste, but my husband loved it. I think next time I'll use less cheese.
m'd Muhammad
[email protected]I was pleasantly surprised by how much I enjoyed this casserole. I'm not usually a fan of eggplant, but the way it was prepared in this recipe was amazing. I will definitely be making it again.
TarriestBard
[email protected]This casserole is so delicious and comforting. I love the combination of eggplant, cheese, and sauce. It's perfect for a weeknight meal.
Joni Sing
[email protected]I've made this casserole several times and it's always a hit. It's easy to make and always comes out perfect.
Sheryl Keene
[email protected]This was my first time making eggplant casserole and it turned out great! The instructions were easy to follow and the casserole was delicious. I will definitely be making it again.
Kaaho Hussein
[email protected]I made this casserole for a potluck and it was a huge success! Everyone loved it. I'll definitely be making it again.
Kubato Zona
[email protected]This eggplant casserole was a hit with my family! The flavors were well-balanced and the texture was perfect. I especially loved the crispy cheese topping. I will definitely be making this again.