Eggplant and Tomato and Cheese Casserole Recipe

Name: Eggplant and Tomato and Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Eggplant; 2 teaspoons Salt; 8 ounces, weight Grated Sharp Or Extra Sharp Cheddar Cheese; 3/4 cups Parmesan Cheese; 3 Tablespoons Melted Butter; 1/2 cups Fine Chopped Onions; 1 cup Bread Crumbs, Plain Or Seasoned; 3 whole Beaten Eggs; 2 teaspoons Oregano; 2 whole Tomatoes, Sliced To 1/2 Inch

Servings: persons

2 pounds Eggplant
2 teaspoons Salt
8 ounces, weight Grated Sharp Or Extra Sharp Cheddar Cheese
3/4 cups Parmesan Cheese
3 Tablespoons Melted Butter
1/2 cups Fine Chopped Onions
1 cup Bread Crumbs, Plain Or Seasoned
3 whole Beaten Eggs
2 teaspoons Oregano
2 whole Tomatoes, Sliced To 1/2 Inch

1
Peel and slice the eggplant in 3/4 inch slices.
2
Place eggplant in about 2 inches of salted water in large saucepan.
3
Cover and boil until soft, about 15 minutes.
4
Drain in colander and press out excessive water.
5
Let cool a bit.
6
Mash eggplant and place in large mixing bowl.
7
Grate the cheese and add the Parmesan cheese and mix together.
8
In saucepan, melt butter and add onion and cook until tender, but not browned.
9
To the eggplant, add the breadcrumbs, butter and onions, oregano, 3 eggs, beaten, some pepper and 1 teaspoon of salt.
10
Add just less the one half of the cheese mixture and mix to combine.
11
Butter or spray a shallow 2 quart casserole and place 1/2 of the sliced tomatoes on the bottom.
12
Now place the eggplant mixture on top.
13
Now place the remaining sliced tomatoes on top.
14
Spread the grated cheese mixture on top of the tomatoes.
15
Bake for 45 minutes in a 375 degree oven.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds Eggplant, 2 teaspoons Salt, 8 ounces, weight Grated Sharp Or Extra Sharp Cheddar Cheese, 3/4 cups Parmesan Cheese, and more.

Yes, Eggplant and Tomato and Cheese Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Tomato and Cheese Casserole

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