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How To make Basque Style Eggplant Casserole(Christopher Ranch)

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6 tablespoons oil
1 onion

cut into strips
2 green pepppers :

cut into strips
5 large mushrooms

sliced
1 celery stalk :

sliced diagonally
6 tomatoes

peeled and diced
5 garlic cloves :

minced
salt

to taste 1 tablespoon fines herbs
1 large eggplant
2 eggs :

beaten with
1 tablespoon water -- and
1 pinch salt
1/2 cup freshly grated parmesan cheese
1 cup grated swiss cheese
Heat 3 tbls. oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic. Saute until tender. Add tomatoes. Bring to a boil. Add salt and fines herbs. Turn heat to low and simmer sauce for 30 minutes. Peel eggplant and slice into large slices. Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a large baking dish. Sprinkle with Parmesan cheese. Pour tomato sauce over the top and spirinkle with Swiss cheese. Heat in 350F. oven until cheese is melted. Serves 4.
kitpath@earthlink.com 8/31/98

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