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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Eggplant by Ruth Recipe

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This recipe for Eggplant by Ruth is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Black beauty Eggplant sliced rounds and either steamed or fried in Olive Oil.
1-2 Sweet Onion sliced thin in rounds.
1 large can (7oz) of Ortega diced green Chile's.
1 can (large -30+oz) stewed tomatoes.
Sharp cheddar cheese, 1 lb shredded
Salt, pepper, Oregano, Lea and Perrins Worcestershire Sauce to taste.
Directions:
Directions:
Depending on the size of the eggplants, you may need an extra small can of Chile's and tomatoes.
Put down the following layers in an oiled casserole:
Cooked eggplant.
Broken up stewed tomatoes, onion rings, green Chile's, Cheddar cheese.
I mix the salt, pepper, Worcestershire sauce and Oregano in with the tomatoes so that the spices are spread throughout and are applied with the tomatoes.
Repeat till you are out or hit the top of the dish
cover top with cheese.
Bake at 350º for 30-40 min
Number Of Servings:
Number Of Servings:
12-15 +/-
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Mom loved this dish and prepared it for many family parties. It is even better the next day. You might want to add garlic which is a food of the gods.

 

 

 

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