EGGPLANT-1(MV) USENET Cookbook EGGPLANT-1(MV)
RED, WHITE AND BLUE/BLACK CASSEROLE
EGGPLANT-1 - Eggplant casserole with tomato and cheese
(from "Victory Garden Cookbook" maybe? Anyway, that's an
excellent source for ideas).
INGREDIENTS (serves 4-6)
1 large eggplant
3 large tomatoes, cut into 1/2-inch slices
1 1/2 lb mozzarella cheese, cut into 1/4-inch slices
1 large white onion, cut into thin slices
(1) Cut the eggplant lengthwise once, then slice
crosswise into semidisks about 3/4 inch thick.
(2) In a shallow casserole dish (2 in deep), stand
some slices of eggplant on the narrow cut edge, to
make a row, then follow this with slices of
tomato, then slices of mozzarella cheese. Repeat
until the whole dish is full. It should appear
from the top to have bands of red, white, and
(3) Use your favorite seasoning (basil/oregano is the
default), and bake until bubbly (about 25-30
minutes at 350 deg. F.
You may wish to put a layer of onions on the bottom, hor-
izontally, before you put the eggplant in the pan.
This only works with European-style eggplant; Japanese and
Asian eggplants are too narrow.
Difficulty: easy. Time: 5 minutes preparation, 30 minutes
cooking. Precision: no need to measure.
University of Rochester, Rochester NY
From: nemo@rochester (Richard Newman-Wolfe)
Subject: RECIPE: Eggplant Bangin' Bart
Date: 2 May 86 03:37:31 GMT
Organization: University of Rochester, CSD, Rochester NY
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.