ROSALYNN CARTER'S EGGPLANT CASSEROLE

Rosalynn Carter's Eggplant Casserole image

Provided by Bren in LR

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 large eggplant, peeled and cut into 8 circles
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons salad oil
3 tablespoons butter
1 cup onion, chopped
2 garlic cloves, minced
2 cups fresh tomatoes, peeled and chopped
1/4 teaspoon thyme
salt
pepper
1/4 cup parsley, chopped
1/2 cup white breadcrumb
1 cup cheese, grated (Swiss, Gruyere or mozzarella)

Steps:

As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. Place in oiled shallow Pyrex dish.
Sprinkle with salt and pepper.
Broil 5 minutes or longer to make fork-tender.
Heat the oil and butter in a skillet; add onion and cook until yellow.
Add garlic, tomatoes and trimmings of eggplant; cook until thick.
Stir in seasonings, parsley and bread crumbs.
Spread evenly on top of the broiled eggplant.
Cover with grated cheese.
Bake at 350 degrees until cheese is melted, about 15 minutes.