"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for CHEESY EGGPLANT CASSEROLE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, January 31, 2009


2 lb eggplant
1 c rice
3 Tbsp minced garlic
1/2 tsp pepper
3 Tbsp olive oil
1/2 c bell pepper*
1/2 lb mushrooms
1/2 c onion
1 can tomato sauce
1 tsp oregano
1/2 tsp basil
2 tsp salt
1 tsp pepper
12 oz cottage cheese
1/4 c milk
1 c shredded mozzarella

Peel and slice eggplant into 1/4" slices. Steam eggplant slices. Saute garlic, mushrooms, bell pepper and onion in olive oil. Add tomato sauce, salt, pepper and herbs. Simmer a few minutes. Mix cottage cheese and milk together. Layer eggplant, rice, cottage cheese mixture and the sauce mixture together. Repeat layers. Top with mozzarella cheese. Bake at 350 for 30 minutes.

Personal Notes:
Personal Notes:
GRANDMA ORNDORFF wrote 'good' and '1964' on this one.




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