Cheesy Eggplant Tomato Casserole
from the Vegetarian Epicure Cookbook

This simple recipe has been a huge hit at my house. I have especially fond memories of making it several times with Melissa Stoudt on a trip to Boston when we were poor, staying with a friend, and avoiding pricey restaurants. It's also a wonderful way to contend with a heavy harvest bounty of eggplants and tomatoes at the end of the summer. I typically double this recipe because neither I nor my guests can seem to get enough of it.

1 large eggplant (1 1/2 pounds)
1 1/2 teaspoons salt
2 beaten eggs
2 tablespoons melted butter or margarine
fresh-ground black pepper to taste
2-3 tablespoons chopped onion
1/2 teaspoon crushed oregano
1/2 cup dry breadcrumbs
2 large tomatoes, sliced thin
2 ounces cheddar cheese (or whatever you have on hand) grated
1/4 cup grated Parmesan cheese
paprika for effect

Peel and slice eggplant. Boil with 1 inch of water and salt. Cover tightly, cook 10 minutes, and drain well. Mash eggplant and mix in eggs, butter, pepper, onion, oregano and breadcrumbs.

Butter a shallow 1 1/2 quart baking dish. Cover bottom with 1/2 of the tomato slices. Spoon in eggplant mixture and spread evenly. Arrange the rest of tomatoes on top. Mix the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika and bake at 375 degrees for about 45 minutes. Serves 6.

Total Weight Watcher "points" per serving = 4.5

Return to Recipe Requests