Basque Style Eggplant Casserole

75 minutes Prep: 30 minutes Cook: 45 minutes

342 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

6	tablespoons	vegetable oil
1	each	onion	cut into strips
2	each	green bell peppers	cut into strips
5	large	mushrooms	sliced
1	each	celery stalks	sliced diagonally
6	each	tomatoes	peeled and diced
5	cloves	garlic	minced
1	x	salt	to taste
1	tablespoon	fine herbs
1	large	eggplant
2	large	eggs	beaten with 1 tablespoon water and 1 pinch salt
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
1	cup	swiss cheese	grated

Directions

Heat 3 tbs oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic.

Saute until tender.

Add tomatoes.

Bring to a boil.

Add salt and fine herbs.

Turn heat to low and simmer sauce for 30 minutes.

Peel eggplant and slice into large slices.

Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender.

Arrange eggplant slices in a large baking dish.

Sprinkle with Parmesan cheese.

Pour tomato sauce over the top and spirinkle with Swiss cheese.

Heat in 350 degree F oven until cheese is melted.

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Nutrition Facts

Serving Size 379g

Amount per Serving

Calories 342 69% of calories from fat

	% Daily Value*
Total Fat 26.0g	40%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 117mg	39%
Sodium 250mg	10%
Total Carbohydrate 18.0g	6%
Dietary Fiber 4.0g	18%
Sugars 9.0g
Protein 12.0g	24%

Vitamin A	40%		Vitamin C	130%
Calcium	21%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Never Fail Pie Crust

This is a fabulous recipe ! I ignored it for several years, because I came from the background that you should never make a pie crust unless all of your ingredients were ice cold...Crisco recommends making this at room temperature, and Lo and Behold... The flakiest pie crust I have EVER made!