Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 large eggplant; boiling water, salted; 1/4 cup butter; 4 large onions, peeled and sliced; 2 garlic cloves, finely chopped; 3/4 lb fresh mushrooms; 4 large tomatoes, peeled and chopped; 2 green peppers, seeded and cut in strips; 2 teaspoons salt; 1 teaspoon fresh ground black pepper; 1 bay leaf; 1/4 teaspoon basil; 1/4 teaspoon oregano; 1/8 teaspoon ground cloves; 1/4 cup breadcrumbs, buttered with; butter

16 ingredients

9 steps

Ingredients

1 large eggplant
boiling water, salted
1/4 cup butter
4 large onions, peeled and sliced
2 garlic cloves, finely chopped
3/4 lb fresh mushrooms
4 large tomatoes, peeled and chopped
2 green peppers, seeded and cut in strips
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 bay leaf
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon ground cloves
1/4 cup breadcrumbs, buttered with
butter

Directions

1

Preheat oven to 275 degrees.
2

Peel the eggplant and cut into 1 inch-thick slices.
3

Cover with boiling, salted water and simmer for 10 minutes; drain well.
4

Melt the butter, add the onions and garlic and saute until lightly browned.
5

Remove stems from the mushrooms and reserve for another use.
6

Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
7

Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
8

Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
9

Cover with buttered crumbs and bake one and one-half hours.