Eggplant And Cheese Casserole Recipe
Ingredients
| Eggplant | 1 Large | |
| Green bell pepper | 1 To taste, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 , chopped | |
| Celery ribs | 2 , chopped | |
| Olive oil | 3 Tablespoon | |
| Eggs | 2 , Well beaten | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Mushrooms | 1 Can (10oz), drained | |
| Cheddar Cheese | 1 1/2 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Preheat oven to 350°.
Lightly grease casserole dish.
Peel and dice eggplant into 2 inch cubes.
Boil in salted water about 15 minutes.
Drain well and mash.
Saute bell pepper, garlic, onion, and celery in olive oil.
Add sauteed vegetables to mashed eggplant.
Add eggs, bread crumbs, salt, pepper, and mushrooms.
Place in casserole; bake 1 hour uncovered.
During last 15 minutes of baking, top with grated cheese.
Continue to bake until cheese is melted and bubbly.
Lightly grease casserole dish.
Peel and dice eggplant into 2 inch cubes.
Boil in salted water about 15 minutes.
Drain well and mash.
Saute bell pepper, garlic, onion, and celery in olive oil.
Add sauteed vegetables to mashed eggplant.
Add eggs, bread crumbs, salt, pepper, and mushrooms.
Place in casserole; bake 1 hour uncovered.
During last 15 minutes of baking, top with grated cheese.
Continue to bake until cheese is melted and bubbly.
Chef
