Peel eggplant and slice. Sprinkle slices with salt & put in strainer. Saute onion and garlic in oil; add ground beef and brown. Add tomatoes, sugar, salt and pepper. Simmer about 30 minutes. Add sweet basil and simmer 10 minutes. Squeeze excess moisture out of eggplant slices and brown in oil.
In casserole place layer of eggplant slices; sprinkle with some bread crumbs and spoon on some beaten egg sauce with meat and Parmesan cheese. Repeat. Bake uncovered at 350 degrees F for 30 minutes.
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Recipe: Eggplant Casserole (09/14/2009)
Cook eggplant in small amount of salted water until tender; drain. Melt margarine in skillet and cook bread crumbs a few minutes. Add salt and cool.
Recipe: Eggplant Casserole (09/14/2009)
Cook eggplant until tender in water. Drain and mash. Add remaining ingredients in order listed.
Recipe: Eggplant Casserole (09/14/2009)
Peel and slice eggplant. Roll in seasoned flour. Fry until browned.
Recipe: Eggplant Casserole (09/14/2009)
Pare one medium sized eggplant. Cut in 1/4 inch slices. Cook in salted water until tender. Drain and mash.
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Recipe: Eggplant Casserole
Archived on 09/14/2009
Ingredients
1 med. eggplant (peeled and cubed)
Salted water
1 stick margarine
1 1/4 cup soft bread crumbs
1/2 tsp. salt
2-3 eggs (beaten)
cheese (shredded)
cracker crumbs
Directions
Cook eggplant in small amount of salted water until tender; drain. Melt margarine in skillet and cook bread crumbs a few minutes. Add salt and cool. Add beaten eggs and cooked eggplant to crumbs. Pour into a buttered casserole and cover top with shredded cheese. Cover cheese with cracker crumbs. Bake at 375 degrees for 30 to 40 minutes until brown and crusty.
By Robin
Feedback:
RE: Eggplant Casserole
Hmmm, I wonder if I could replace the eggplant with yellow squash? (08/25/2006)
Cook eggplant until tender in water. Drain and mash. Add remaining ingredients in order listed. Mix well and pour into a 2 qt. casserole dish sprayed with non-stick spray. Top with cracker crumbs. Bake uncovered for 30-35 minutes at 350 degrees F. Makes 5-6 servings.
Peel and slice eggplant. Roll in seasoned flour. Fry until browned. In medium Corningware-type dish, layer eggplant, shredded cheese, chopped onion, sliced tomato, mushrooms, green peppers. Repeat layers. Cover and bake 45 minutes to 1 hour in 350 degree F oven.
