Eggplant Casserole

READY IN: 2hrs 17mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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