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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole is from Hand - Me - Downs, 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 medium eggplants
2 eggs beaten
1 large can tomato sauce (29oz)
1 T. water
oregano, basil, thyme, parsley flakes
salt and pepper
1 - 6 oz. pkg. Mozzarella cheese
1 - 6 oz. pkg. Muenster cheese
Romano grating cheese
oil
Directions:
Directions:
Peel eggplant. Cut into ⅛ in. slices. Drop into mixture of egg, water, salt and pepper.
Fry in oil until golden brown.
Place in 8 X 8 in. casserole. Top with chunks or quarter pieces of Mozzarella and Muenster cheese. Spoon tomato sauce on each side of eggplant and sprinkle with herbs. Repeat until complete. Top with grated Romano cheese.
Bake at 350º for 30 - 45 min. or bubbly around edges.

 

 

 

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