Tomato-Eggplant (Aubergine) Casserole

Recipe by Charlotte J
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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