Total Time
2hrs 17mins
Prep 25 mins
Cook 1 hr 52 mins

This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.

Ingredients Nutrition


  1. Preheat oven to 275 degrees.
  2. Peel the eggplant and cut into 1 inch-thick slices.
  3. Cover with boiling, salted water and simmer for 10 minutes; drain well.
  4. Melt the butter, add the onions and garlic and saute until lightly browned.
  5. Remove stems from the mushrooms and reserve for another use.
  6. Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
  7. Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
  8. Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
  9. Cover with buttered crumbs and bake one and one-half hours.


Most Helpful

This was delicious. I made it for a family get together and most everyone really enjoyed it. (those that like vegetables!!) It went really well with grilled pork loin and chicken. I didn't use the cloves, though. I liked the flavor without them. I, too, sprinkled parmesan on top and left off the bread crumbs. I definitely will make this again.

catsoplenty May 01, 2010

I can't believe how wonderful this casserole is! Since I had a bunch of veg in my fridge that would go bad if I didn't do something with it, I scoured for a decent recipe. I hit on this one and made only a couple of substitutions. I only had red bell pepper (not green) and used Italian seasoning and allspice rather than the herbs and cloves. There is a LOT of prep work (which I find rather Zen) . But, as I was layering, I wondered how the casserole would taste with a bit of Chevre cheese dotted on a layer of the eggplant. OMG... did this EVER work out great!!! I will rave about this dish forever, I think. :) Thank you SO much, Leslie! Fantastic meal! (Attaching a photo of my version.)

poetesstx November 13, 2012

This was great! I sort of incorporated this recipe with #100796 for Eggplant Parmesan Lasagna, I'll publish soon! I used a mandolin slicer (btw...a must have in the kitchen!) to cut the eggplant into thick julienne slices. I don't like big chunks of eggplant and instead of cloves I used graded nutmeg, personal preference. I skipped the bread crumbs and added no boil lasagna noodles. I sauteed the veggies and herbs first, layered everything and cooked it in my huge slow cooker. I added some cooked ground meat for DH so it wasn't totally veggie...he said it didn't need it! This was Delicious!! I love how the Parmesan cheese turned out texture wise like Ricotta cheese from #100796...awesome! Thanks for sharing this...I now have a wonderful way to eat eggplant without frying it!

Heartspell February 15, 2012

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