EGGPLANT CASSEROLE
Source of Recipe
TOH
Eggplant en Casserole (Modern Family Cooking 1942)
1 1/2 lb eggplant
6 T. butter
2 onions, sliced
3 tomatoes, peeled and diced (or 1 1/2 c. canned tomatoes)
1 c. grated cheese
1 t. salt
pepper
1 c. fine dry bread crumbs
Slice eggplant 1/2 inch thick; pare off skin and cut into dice to make about 5 cups of dice. Melt 3 T. butter in skillet and saute the eggplant slowly for 5 minutes. Place in buttered casserole with alternate layers of sliced onions, diced tomatoes, and 3/4 c. of grated cheese. Season each layer with salt and pepper. Top with crumbs which have been mixed with remaining cheese and dot with remaining butter. Bake in a moderate oven (375) until vegetables are tender and top is nicely browned, about 35 minutes. Yield: 5 generous servings. My note: soak eggplant in salt water for at least an hour to decrease the strong taste.
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