Eggplant (Aubergine) Creole Casserole

Recipe by andypandy
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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and slice the eggplant.
  • Sprinkle well with some salt in a strainer and let sit for 30 minutes.
  • Rinse salt off well, and pat dry on towelling.
  • Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
  • Arrange eggplant in the bottom of a 9 x 13 baking pan.
  • Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
  • Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
  • (or use peanut oil which does not get too absorbed into vegie.).
  • After layering into your baking dish set oven to 350 degrees F.
  • Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
  • Add the tomatoes and cook two minutes.
  • Add the paste, and water and spices.
  • Cook until thickened.
  • Pour over the eggplant evenly.
  • Sprinkle with the romano cheese.
  • Sprinkle with the cheddar cheese.
  • Sprinkle with the black pepper freshly ground.
  • Bake in the oven until cheese is melted and browned and all is heated thru.
  • approximately 15 to 20 minutes.
  • As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
  • So the thickness of the sauce and doness of the eggplant is already almost to its peak.
  • Alternative topping.
  • 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.
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