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YourHub.com \\ Stuart \\ Stories \\ Recipes \\ Main Course

ITALIAN EGGPLANT & TOMATO CASSEROLE

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Contributed by: Paula Macri on 7/7/2008

ITALIAN EGGPLANT AND TOMATO CASSEROLE

1 medium eggplant, cut in 1" cubes
1 medium sweet onion, chopped
1 red pepper, chopped
1 can of San Marzano Peeled Tomatos
1/2 lb. sliced mushrooms (optional)
1 teaspoon salt
1 tablespoon chooped parsley
1 cup grated Parmesan cheese
1 cup shredded Fresh Mozzarella
2 large eggs, beaten
1/4 cup vegetable oil

In a large frying pan, heat oil. Add onions, red pepper and mushrooms. Sautee over medium heat until veggies are limp, approximately 5 minutes. Stir in eggplant, tomatos, salt and parsley. Cover and simmer slowly (approximately 25 minutes) until eggplant is tender, stirring often. Uncover and increase heat to reduce liquid.
Combine Parmesan Cheese and Shredded Mozzarella Cheese with eggs. Spoon half of the eggplant mixture into 3 quart casserole and top with half of the cheese mixture. Repeaqt layers, ending with Cheese. Bake uncovered in 375 degree oven for 25 minutes.
You can prepare this casserole ahead of time and when you are ready to serve it bake it in a 375 degree oven for 45 minutes.

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