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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 - medium eggplants, peeled & cubed
  • 2 tablespoons - olive oil
  • 1 - yellow onion, peeled & chopped
  • 2 cloves - garlic, peeled & minced
  • 1 teaspoons - crumbled basil
  • 1 teaspoons - crumbled oregano
  • 1/2 teaspoons - salt
  • 3 - medium fresh tomatoes, peeled, seeded, chopped, drained
  • 1 teaspoons - butter
  • 1 cups - shredded Swiss cheese
  • Directions:

    Bring about 1 inch salted water to boil in pan; add eggplant. Boil 1 minute; do not overcook. Drain; gently squeeze out excess moisture and set aside.

    Preheat oven to 375° F. Heat oil in pan; add onion and garlic. Cook,
    uncovered, over moderate heat for 5 minutes or until translucent. Combine
    eggplant, onion, garlic, herbs and salt.

    Place mixture in buttered 2 quart baking dish. Put tomatoes over top; add 1
    teaspoon butter. Bake, uncovered, for 30 minutes. Sprinkle with cheese;
    bake an additional 5 minutes, or until cheese melts.

    Brief Description

    Enjoy this delicious and popular Eggplant and Swiss Cheese Casserole recipe.

    Main Ingredient:

    Eggplant

    Category:  Casseroles

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 35 min

    Source

    www.recipesource.com

    Posted By:

    deanna

    Posted On:

    October 3, 2013

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