Tomato and Eggplant Casserole
Tomato And Eggplant Casserole is an moderately easy dinner. Made with 1 (1 1/2 lb.) eggplant, 1/2 tsp. salt, 2 tbsp. butter, 2 eggs, beaten and 1/4 tsp. ground black pepper, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Boil eggplant in water and salt (sliced); drain and mash. Blend eggs, pepper, onion, oregano and saltines.
Slice tomatoes and spread over top, then sprinkle cheese.
Bake in a buttered casserole for 25 minutes at 375Β°.
π· Perfect Pairings
Complete your meal with these
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