Red, White, & Blue/Black Casserole
Yield
1 casserolePrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 3 | large |
tomatoes
sliced 1/2 thick |
|
| 1 ½ | pounds |
mozzarella cheese
1/4-in thick |
|
| 1 | large |
onions
sliced thin (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 3 | large |
tomatoes
sliced 1/2 thick |
|
| 680.4 | g |
mozzarella cheese
1/4-in thick |
|
| 1 | large |
onions
sliced thin (optional) |
|
Directions
Cut the eggplant lengthwise once, then slice crosswise into semidisks about ¾ inch thick.
In a shallow casserole dish (2 in deep), stand some slices of eggplant on the narrow cut edge, to make a row, then fol- low this with slices of tomato, then slices of mozzarella cheese.
Repeat until the whole dish is full.
It should appear from the top to have bands of red, white, and black.
Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25 to 30 minutes at 350 deg.
