Tomato-Eggplant (Aubergine) Casserole

Total Time
45mins
Prep 15 mins
Cook 30 mins

Cooking time is a guess.

Ingredients Nutrition

Directions

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

5 5

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!!

5 5

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).