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Doris Day's Sicilian Cheese Casserole




Source of Recipe


From “The Hollywood Vegetarian Cookbook: Lean, Healthy Meals From America’s Celebrity Kitchens” by Francia Ruppen (Birch Lane Press, 1995)


List of Ingredients




1 cup uncooked tiny shell pasta
1 medium eggplant, pared and cut in ½-inch cubes
1 small onion, chopped
3 Tbsp. olive oil
3 oz. tomato sauce
2 oz. fresh parsley, chopped
2 Tbsp. lemon juice
½ cup ripe olives, halved and pitted
1½ cups grated Parmesan cheese
1 tsp. salt
1 tsp. black pepper
½ tsp. basil
½ tsp. marjoram
½ pound Monterey Jack cheese, sliced thinly
2 garlic cloves, crushed


Recipe



Preheat oven to 375 degrees F.

Cook tiny shell pasta and drain.

Sauté eggplant, onion, and garlic in oil over medium heat until tender.

Combine with pasta, tomato sauce, parsley, lemon juice, olives, Parmesan, and seasonings.

Transfer to a 2-quart baking dish.

Top with sliced Monterey Jack and bake uncovered for 30 minutes.