Eggplant-Cheese Casserole
Eggplant-Cheese Casserole is an moderately easy dinner. Made with 1/4 c. salad oil, 1 medium onion, chopped, 3/4 lb. sliced mushrooms, 1/2 c. chopped green pepper and 1 large eggplant, cut into 1-inch cubes, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In a large frying pan, heat oil, add onions, mushrooms and green pepper.
Saute over medium heat until vegetables are limp, about 5 minutes.
Stir in eggplant, tomatoes, salt and parsley. Cover and simmer slowly, about 25 minutes, stirring often. Uncover and increase heat briefly, if needed to reduce liquid. Meanwhile, combine both cheeses and eggs.
Spoon half the eggplant mixture into a 2 1/2-quart casserole.
Top with half the cheese mixture.
Repeat layers, ending with cheese mixture. Bake, uncovered, in 275Β° oven for about 25 minutes or until bubbly. Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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