Tomato-Eggplant (Aubergine) Casserole Recipe

Name: Tomato-Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; boiling salt water; 2 tablespoons butter; 2 eggs, beaten; black pepper; 1 teaspoon finely chopped onion; 1/2 teaspoon oregano; 3/4 cup cracker crumb; 1/2 cup grated cheddar cheese; 6 slices tomatoes; cheddar cheese

Servings: persons

1 medium eggplant
boiling salt water
2 tablespoons butter
2 eggs, beaten
black pepper
1 teaspoon finely chopped onion
1/2 teaspoon oregano
3/4 cup cracker crumb
1/2 cup grated cheddar cheese
6 slices tomatoes
cheddar cheese

1
Slice eggplant, peel and put into boiling salted water immediately.
2
Boil about 10 minutes until tender.
3
Drain and return to pan and mash.
4
Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
5
Add the grated cheese.
6
Pour into buttered casserole and cover with the tomato slices.
7
Sprinkle top with additional cheese.
8
Bake at 375 degrees until lightly browned on top.

194

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 11 ingredients. The key ingredients include: 1 medium eggplant, boiling salt water, 2 tablespoons butter, 2 eggs, beaten, and more.

Yes, Tomato-Eggplant (Aubergine) 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.

Tomato-Eggplant (Aubergine) Casserole

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