Eggplant Tomato Casserole Recipe
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
