Eggplant And Oyster Casserole Recipe


Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings6
SpecialityMain Ingredient
Interest Group


 Eggplants2 Medium, pared (and)
 Salt1 Teaspoon
 Mushrooms1 Pound
 Butter3 Tablespoon
 Cooking oil1 Tablespoon
 Onions1⁄3 Cup (5.33 tbs), minced
 Garlic1 Clove (5 gm)
 Flour2 Tablespoon
 Green peppers1⁄2 Cup (8 tbs), chopped
 Oysters2 Cup (32 tbs), chopped
 Oregano1 Teaspoon
 Bread crumbs1


Boil eggplant in salted water for 15 minutes.
Drain and mash.
Peel and stem mushrooms, letting stems and peel simmer in small amount of water for about 15 minutes.
Chop the mushroom caps and saute in butter.
Set aside.
In cooking oil, saute onions and garlic until wilted.
Add flour and stir until blended.
Add the liquid drained from the mushroom stems and peel.
Stir until smooth.
Add mashed eggplant, sauteed mushrooms, minced bell pepper, oysters and oregano.
Pour into greased casserole.
Cover with bread crumbs.
Dot with butter.
Bake at 400 degrees for 30 minutes.
Serves 6 to 8.