Name: Eggplant Casserole
Ingredients: 3 medium eggplants, peeled, cubed, boiled in salt water until tender and drained; 1 medium onion, chopped; 3 to 4 fresh tomatoes; 1 c. cream of celery or mushroom soup; 1 c. Cheddar cheese, cubed; 1 1/2 c. seasoned bread crumbs; 1 stick butter; 2 to 3 tbsp. olive oil; 2 c. chopped onion; 2 bay leaves; 6 c. diced eggplant (about 1 large eggplant, peeling optional); 2 medium-sized bell peppers (any color), diced; 1 lb. mushrooms, chopped; 2 tsp. salt; 2 tsp. dried basil or 2 Tbsp. minced fresh; 1 c. Marsala or dry sherry; 3 to 4 medium-sized ripe tomatoes, chopped (peeling and seeding optional; see "Optional Preliminary" above); black pepper to taste; 8 to 10 medium cloves garlic, minced; 1 lb. pasta (any shape); additional olive oil for the pasta (optional); Parmesan; finely minced parsley

Eggplant Casserole

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Eggplant Casserole is an impressive dinner. Made with 3 medium eggplants, peeled, cubed, boiled in salt water until tender and drained, 1 medium onion, chopped, 3 to 4 fresh tomatoes, 1 c. cream of celery or mushroom soup and 1 c. cheddar cheese, cubed, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.