Vegetarian Recipes

Eggplant & Tomato Casserole

1 large eggplant, about 1½ lbs. peeled and sliced clockwise
1½ teaspoons of salt
2 eggs, beaten
1 oz. of butter, melted Freshly ground black pepper
2 to 3 teaspoons of chopped onion
½ teaspoon of crushed oregano
4 tablespoons of dry breadcrumbs
2 large tomatoes, thinly sliced
2 ozs. of cheddar cheese, grated Paprika

Put the aubergine to soak in pan of boiling water with salt. Cover tightly, cook over medium heat for 10 minutes and drain. Mash the aubergine and combine with eggs, butter, black pepper, onion, oregano, and breadcrumbs. Butter a shallow 2 pint baking dish. Cover the bottom with the tomato slices and spoon in all of the aubergine mixture. Spread evenly. Arrange the rest of the tomato slices on top.

Sprinkle cheese and paprika on top.

Bake at 375º F (190º C) for about 45 minutes.

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