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"Those who forget the pasta are condemned to reheat it."--Unknown

EGGPLANT CASSEROLE Recipe

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This recipe for EGGPLANT CASSEROLE is from OUR ROLLINS 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:  
1 to 1 1/4 lb. eggplant
1/2 lb. zucchini, sliced
1 green pepper, chopped
1 onion, sliced
2 Tbs. olive oil
2 Tbs. cooking oil
1/3 c. tomato paste
1 tsp. salt
1 tsp. thyme
1 tsp. minced garlic
3 Tbs. flour
1 (14 1/2 oz.) can tomatoes
1 (12 oz.) pkg. Jack cheese, sliced
Directions:
Directions:
Slice eggplant and other vegetables. Fry onion in olive oil, stirring often, until cooked. Stir in cooking oil, tomato paste, salt, thyme, garlic, flour, and undrained tomatoes.
In 3 quart shallow baking dish, layer ingredients by turning 1/2 sauce into casserole. Top with half the sliced vegetables, then half cheese slices. Layer the other half with of vegetables, the sauce, and end with the remaining cheese. Bake 400 degrees for 50 minutes. Serve with brown rice and pita bread.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour Plus
Personal Notes:
Personal Notes:
Given to me by a friend who helped me work on a cookbook as a fundraiser. She is an excellent Italian cook. Her recipes she shares are always excellent.

 

 

 

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