Eggplant casserole
Eggplant casserole
Ingredients/Components
- eggs, beaten - 2 item
- Worcestershire sauce - 1 Tbsp
- grated Parmesan cheese - 1/2 c
- shredded sharp Cheddar cheese - 1 c
- salt and pepper to taste - 1 item
- small onion, chopped - 1 item
- melted butter or margarine - 1 Tbsp
- large tomato, peeled and chopped - 1 item
- small or 2 large eggplant - 4 item
How to make eggplant casserole:
Peel eggplant and cut into 1/2-inch slices. Cook in boiling salted water for 15 to 20 minutes or until tender. Drain well and mash.Saute onion in butter. Combine with eggplant, cheese, eggs, Worcestershire sauce, salt and pepper. Spoon into a greased 1 1/2-quart casserole, and top with tomato. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Yields 4 to 6 servings.
Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
butter, stick butter, melted, shredded cabbage, fresh green beans, boxes frozen chopped broccoli, cans cut green beans, cooked, mashed, sweet potatoes, to 8 sweet potatoes, 3 can asparagus, medium even baking potatoes
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