Tomato-Eggplant (Aubergine) Casserole

Submitted by Charlotte J

"Cooking time is a guess."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 medium eggplant
• boiling salt water
• 2 tablespoons butter
• 2 eggs, beaten
• black pepper
• 1 teaspoon finely chopped onion
• 1⁄2 teaspoon oregano
• 3⁄4 cup cracker crumb
• 1⁄2 cup grated cheddar cheese
• 6 slices tomatoes
• cheddar cheese

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.

Reviews

[kiwiheather]

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!!

 

[Marla Swoffer]

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).