Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; boiling water, salted; 1/4 cup butter; 4 large onions, peeled and sliced; 2 garlic cloves, finely chopped; 3/4 lb fresh mushrooms; 4 large tomatoes, peeled and chopped; 2 green peppers, seeded and cut in strips; 2 teaspoons salt; 1 teaspoon fresh ground black pepper; 1 bay leaf; 1/4 teaspoon basil; 1/4 teaspoon oregano; 1/8 teaspoon ground cloves; 1/4 cup breadcrumbs, buttered with; butter

Servings: persons

1 large eggplant
boiling water, salted
1/4 cup butter
4 large onions, peeled and sliced
2 garlic cloves, finely chopped
3/4 lb fresh mushrooms
4 large tomatoes, peeled and chopped
2 green peppers, seeded and cut in strips
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 bay leaf
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon ground cloves
1/4 cup breadcrumbs, buttered with
butter

1
Preheat oven to 275 degrees.
2
Peel the eggplant and cut into 1 inch-thick slices.
3
Cover with boiling, salted water and simmer for 10 minutes; drain well.
4
Melt the butter, add the onions and garlic and saute until lightly browned.
5
Remove stems from the mushrooms and reserve for another use.
6
Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
7
Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
8
Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
9
Cover with buttered crumbs and bake one and one-half hours.

298

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 16 ingredients. The key ingredients include: 1 large eggplant, boiling water, salted, 1/4 cup butter, 4 large onions, peeled and sliced, and more.

Yes, Eggplant 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 Casserole

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