ROSEDALE EGGPLANT, TOMATO, AND MUSHROOM CASSEROLE

ROSEDALE EGGPLANT, TOMATO, AND MUSHROOM CASSEROLE image

Number Of Ingredients 15

2T butter
2T olive oil
1 large onion, diced
1 clove garlic, pressed
1/2C green bell pepper, diced
1/4 lb mushrooms, thinly sliced
3 large tomatoes, peeled and seeded, diced
1T parsley
1/2 t black pepper
1/2 t thyme
1/4C vegetable oil
2 medium eggplants, peeled and diced
1T seasoned salt
1T flour
1/4C parmesan cheese

Steps:

Preheat oven to 375 In large skillet, heat butter and olive oil over medium low heat. Add onions and saute 3 min Add garlic & green bell pepper. Saute additional 3 min Add sliced mushrooms. Saute additional 2 min Add tomatoes, parsley, pepper and thyme. Simmer 2 additional min In large non-stick skillet, heat vegetable oil over medium heat Add eggplant and seasoning salt Saute until lightly browned. Stir often Remove skillet from heat. Stir in flour w rubber spatula Return skillet to heat. Add tomato mixture. Simmer 2 min Spoon mixture into greased casserole dish (8x8) Sprinkle parmesan on top Bake 35 min