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.
- 1 large eggplant
- boiling water, salted
- 1⁄4 cup butter
- 4 large onions, peeled and sliced
- 2 garlic cloves, finely chopped
- 3⁄4 lb fresh mushrooms
- 4 large tomatoes, peeled and chopped
- 2 green peppers, seeded and cut in strips
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 bay leaf
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- 1⁄8 teaspoon ground cloves
- 1⁄4 cup breadcrumbs, buttered with
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.
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.
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.)
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!