Eggplant Casserole

READY IN: 2hrs 17mins
Recipe by Leslie in Texas

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

Top Review by catsoplenty

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.

Ingredients Nutrition

Directions

  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.

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