Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tomato-Eggplant (Aubergine) Casserole Recipe
    Lost? Site Map

    Tomato-Eggplant (Aubergine) Casserole

    Tomato-Eggplant (Aubergine) Casserole. Photo by Kiwiwife

    1/2 Photos of Tomato-Eggplant (Aubergine) Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Charlotte J's Note:

    Cooking time is a guess.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice eggplant, peel and put into boiling salted water immediately.
    2. 2
      Boil about 10 minutes until tender.
    3. 3
      Drain and return to pan and mash.
    4. 4
      Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
    5. 5
      Add the grated cheese.
    6. 6
      Pour into buttered casserole and cover with the tomato slices.
    7. 7
      Sprinkle top with additional cheese.
    8. 8
      Bake at 375 degrees until lightly browned on top.

    Ratings & Reviews:

    • on February 03, 2008

      55

      Thanks Charlotte for such a different casserole. I can not wait to make this as posted. halfway through I realized I had NO CHEDDAR! Argh. I used what I had (montery jack and havarti) and it was still delicious! Even with such bland cheeses. I think it will be fantastic with extra sharp cheddar! The amounts did take more for me. I needed 3 tomatoes. Thank you for posting, so yummy!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2006

      55

      This was really yummy! I think the amounts need to be adjusted though, because I used 3 small (Japanese) eggplants and there was hardly anything left after I boiled and mashed them. Thankfully I had some pureed eggplant dip on hand from Trader Joe's so I mixed that in. I also ended up using about 12 tomato slices. My husband raved about how flavorful it was. It's great as is, but I recommend serving it with bread, as it lends itself to dipping or even eating it as a sandwich filling (my husband is taking the leftovers to work in a sourdough roll).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Tomato-Eggplant (Aubergine) Casserole

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.9
     
    Calories from Fat 122
    46%
    Total Fat 13.6 g
    20%
    Saturated Fat 7.5 g
    37%
    Cholesterol 135.8 mg
    45%
    Sodium 173.9 mg
    7%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 5.6 g
    22%
    Sugars 4.3 g
    17%
    Protein 10.3 g
    20%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites