TOMATO-EGGPLANT (AUBERGINE) CASSEROLE

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Tomato-Eggplant (Aubergine) Casserole image

Make and share this Tomato-Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 265.9, Fat 13.6, SaturatedFat 7.5, Cholesterol 135.8, Sodium 173.9, Carbohydrate 26.9, Fiber 5.6, Sugar 4.4, Protein 10.4

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