EGGPLANT CASSEROLE

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Eggplant Casserole image

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

1 large eggplant
boiling water, salted
1/4 cup butter
4 large onions, peeled and sliced
2 garlic cloves, finely chopped
3/4 lb fresh mushrooms
4 large tomatoes, peeled and chopped
2 green peppers, seeded and cut in strips
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 bay leaf
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon ground cloves
1/4 cup breadcrumbs, buttered with
butter

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.

ODEASHA TYNES-PIERRE
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This casserole is a great way to use up leftover eggplant. It's also a very budget-friendly meal.


Eyob Dereje
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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
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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
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Overall, I thought this casserole was just okay. It wasn't bad, but it wasn't anything special either.


Mohamadou Lamine
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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
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I found this casserole to be a bit bland. I think it could have used more seasoning.


Tina Garcia
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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
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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
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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
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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
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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
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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
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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.


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