Mommie's Eggplant (Aubergine) Tomato Casserole Recipe

Name: Mommie's Eggplant (Aubergine) Tomato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 ½ teaspoons salt; 2 eggs, beaten; 2 tablespoons pepper; 2 tablespoons onions, chopped; ½ teaspoon oregano; ½ cup breadcrumbs; 2 large tomatoes, sliced thin; 2 ounces cheddar cheese, grated; ¼ cup parmesan cheese, grated

Servings: persons

1 large eggplant
1 ½ teaspoons salt
2 eggs, beaten
2 tablespoons pepper
2 tablespoons onions, chopped
½ teaspoon oregano
½ cup breadcrumbs
2 large tomatoes, sliced thin
2 ounces cheddar cheese, grated
¼ cup parmesan cheese, grated

1
Peel and slice eggplant.
2
Put slices in a pan with salt and inch of boiling water, cover tightly.
3
Cook 10 minutes, then drain.
4
Mash eggplant with eggs, butter, pepper, onion, oregano and breadcrumbs.
5
Butter a 1/2 quart baking dish, and cover the bottom with 1/2 of the tomato slices.
6
Spoon eggplant mixture onto the tomato and spread.
7
Arrange the rest of the tomato slices on top.
8
Mix together cheeses and sprinkle on top.
9
Bake at 375 for 45 minutes.

222

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: 1 large eggplant, 1 ½ teaspoons salt, 2 eggs, beaten, 2 tablespoons pepper, and more.

Yes, Mommie's Eggplant (Aubergine) Tomato 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.

Mommie's Eggplant (Aubergine) Tomato Casserole

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