Eggplant Tomato Casserole Recipe
What is chocolate in comparison to this Eggplant Tomato Casserole recipe, when it comes to enhancing your mood? I prepare this yum Eggplant Tomato Casserole as a Side Dish every month or even more often. Vegetable is the primary ingredient in Eggplant Tomato Casserole. Don't rob yourself of the pleasure of having Eggplant Tomato Casserole. Go and prepare it immediately.
Ingredients
1 medium-sized eggplant
6 tomatoes
4 tablespoons butter
1 cup sliced fresh mushrooms
1 teaspoon salt
Dash freshly ground pepper
1 cup veal or beef stock
Directions
Peel eggplant and slice into thin slices.
Peel tomatoes and slice into thin slices.
Heat butter in skillet and saute egg plant slices on both sides, then mushrooms until lightly browned.
Season vegetables with salt and pepper.
Arrange eggplant, tomatoes and mushrooms in alternate layers in a buttered 1 1/2 quart casserole.
Pour veal stock over vegetables.
Cover.
Bake in a 350° F.oven for 1 hour.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to cooking time.
Peel tomatoes and slice into thin slices.
Heat butter in skillet and saute egg plant slices on both sides, then mushrooms until lightly browned.
Season vegetables with salt and pepper.
Arrange eggplant, tomatoes and mushrooms in alternate layers in a buttered 1 1/2 quart casserole.
Pour veal stock over vegetables.
Cover.
Bake in a 350° F.oven for 1 hour.
This casserole can be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to cooking time.
