Rosalynn Carter'S Eggplant Casserole Recipe

Name: Rosalynn Carter'S Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and cut into 8 circles; 1 teaspoon salt; 1/2 teaspoon pepper; 3 tablespoons salad oil; 3 tablespoons butter; 1 cup onion, chopped; 2 garlic cloves, minced; 2 cups fresh tomatoes, peeled and chopped; 1/4 teaspoon thyme; salt; pepper; 1/4 cup parsley, chopped; 1/2 cup white breadcrumb; 1 cup cheese, grated (Swiss, Gruyere or mozzarella)

Servings: persons

1 large eggplant, peeled and cut into 8 circles
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons salad oil
3 tablespoons butter
1 cup onion, chopped
2 garlic cloves, minced
2 cups fresh tomatoes, peeled and chopped
1/4 teaspoon thyme
salt
pepper
1/4 cup parsley, chopped
1/2 cup white breadcrumb
1 cup cheese, grated (Swiss, Gruyere or mozzarella)

1
As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. Place in oiled shallow Pyrex dish.
2
Sprinkle with salt and pepper.
3
Broil 5 minutes or longer to make fork-tender.
4
Heat the oil and butter in a skillet; add onion and cook until yellow.
5
Add garlic, tomatoes and trimmings of eggplant; cook until thick.
6
Stir in seasonings, parsley and bread crumbs.
7
Spread evenly on top of the broiled eggplant.
8
Cover with grated cheese.
9
Bake at 350 degrees until cheese is melted, about 15 minutes.

421

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 14 ingredients. The key ingredients include: 1 large eggplant, peeled and cut into 8 circles, 1 teaspoon salt, 1/2 teaspoon pepper, 3 tablespoons salad oil, and more.

Yes, Rosalynn Carter'S 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.

Rosalynn Carter'S Eggplant Casserole

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