Basque Style Eggplant Casserole
Yield
4 servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
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 |
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
| 1 | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
vegetable oil
|
|
| 1 | each |
onions
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 |
*
|
| 15 | ml |
fine herbs
|
* |
| 1 | large |
eggplant
|
*
|
| 2 | large |
eggs
beaten with 1 tablespoon water and 1 pinch salt |
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
| 237 | ml |
swiss cheese
grated |
|
Directions
Heat 3 tablespoon oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic.
Sauté 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℉ (180℃) F oven until cheese is melted.
