Thursday, April 12, 2012

Eggplant Casserole

-2 medium eggplants
-Italian bread crumbs
-2 to 3 eggs
-olive oil
-1 large green pepper, chopped
-1 medium onion, chopped
-1/2 pound fresh mushrooms, sliced
-2 cans (14.5 oz each) stewed tomatoes
-mozzarella cheese, sliced

Peel eggplant. Cut eggplant into 1/4 in slices. Place in colander and sprinkle with salt. Let stand 30 minutes. Rinse under cold water and dry with paper towels. Whisk eggs in small bowl. Place bread crumbs in a separate small bowl. In large skillet, heat a few Tbs of oil. Coat slices of egg plant in egg and then bread crumbs. Cook in skillet about 2 minutes each side, or until lightly browned. Transfer to 13x9 casserole dish. Sauté green pepper, onion and mushrooms in a small amount of olive oil for 5 minutes or until pepper and onion are crisp tender. Sprinkle over egg plant. Top with tomatoes. Bake, uncovered, at 350 for 25 minutes. Place cheese slices on top. Bake another 25-30 minutes or until cheese is melted.

1 comment:

Ruth Rodrigues said...

You can add some Prego/red sauce instead of the tomatoes.