|
| |
Mietta's Photos | |
| |
|
Eggplant Casserole
Ingredients2 medium Eggplants 1/4 cup Olive Oil 1/2 cup slivered Almonds 1/2 cup finely chopped Onions 2 cloves Garlic 1 cup sliced Mushrooms 1 16 oz can Tomatoes 2 teaspoons Salt And Pepper 1/2 teaspoons Basil 3 tablespoons grated Parmesan Cheese |
MethodPeel the eggplants, cut into 1/2 inch rounds and parboil in salted water 10 minutes. Drain well. Heat oil in pan and saute almonds until golden. Drain and set aside. Saute onion, garlic and mushrooms in remaining oil until onion is lightly golden. Add tomatoes and seasonings. Stir until mixture comes to the boil. Cook a further minute. In a buttered casserole, arrange alternate layers of eggplant and tomato mixture. Sprinkle with Parmesan cheese and almonds. Bake in a moderately hot oven 25 minutes. |
Variations
See also this version
Breakfast Savoury
Eggplant & tomato casserole gratineed
Choko Savoury
Eggplant & tomato casserole gratineed
Eggplant Casserole
Eggplant & tomato casserole gratineed
Jelly Beetroot
Eggplant & tomato casserole gratineed
Ladies Salad
Eggplant & tomato casserole gratineed
Lima Bean Mornay With Coconut Crunch
Eggplant & tomato casserole gratineed
Orange And Tomato Salad
Eggplant & tomato casserole gratineed
Pineapple Salad
Eggplant & tomato casserole gratineed
Pineapple Served With Ham
Eggplant & tomato casserole gratineed
Pumpkin Au Gratin
Eggplant & tomato casserole gratineed
Salad 1
Eggplant & tomato casserole gratineed
Salad 2
Eggplant & tomato casserole gratineed
Salad 3
Eggplant & tomato casserole gratineed
Tomato and Sardine Salad
Eggplant & tomato casserole gratineed
Tomato Mould
Eggplant & tomato casserole gratineed
Tomato Slice
Eggplant & tomato casserole gratineed
Tomato Souffle
Eggplant & tomato casserole gratineed
Unusual Potato Salad
Eggplant & tomato casserole gratineed