RED, WHITE AND BLUE/BLACK CASSEROLE

Eggplant casserole with tomato and cheese

(from "Victory Garden Cookbook" maybe? Anyway, that's an excellent source for ideas).

Ingredients

(serves 4-6)

1 large eggplant
tomatoes, "large cut into 1/2-inch slices
700 g mozzarella cheese, cut into 1/4-inch slices
1 large white onion, cut into thin slices (optional).

Procedure

Cut the eggplant lengthwise once, then slice crosswise into semidisks about 2 cm thick.
In a shallow casserole dish (5 cm deep), stand some slices of eggplant on the narrow cut edge, to make a row, then follow 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 25-30 minutes at 175C

Notes

You may wish to put a layer of onions on the bottom, horizontally, before you put the eggplant in the pan.

This only works with European-style eggplant; Japanese and Asian eggplants are too narrow.

Rating

Difficulty: easy.
Time: 5 minutes preparation, 30 minutes cooking.
Precision: no need to measure.

Contributor

 
Richard Newman-Wolfe 
University of Rochester, Rochester NY 
Nemo@Rochester.ARPA

Recipe last modified: 18 Oct 84

Original header

Path: decwrl!recipes
From: nemo@rochester (Richard Newman-Wolfe)
Newsgroups: mod.recipes
Subject: RECIPE: Eggplant red, white, and blue casserole
Message-ID: <2709@decwrl.DEC.COM>
Date: 2 May 86 03:35:51 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Rochester, CSD, Rochester NY
Lines: 57
Approved: reid@glacier.ARPA

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