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Basque Style Eggplant Casserole(Christopher Ranch)Recipe : Basque Style Eggplant Casserole(Christopher Ranch)
Procedure :
6 tablespoons oil 1 onion -- cut into strips 2 green pepppers -- cut into strips 5 large mushrooms -- sliced 1 celery stalk -- sliced diagonally 6 tomatoes -- peeled and diced 5 garlic cloves -- minced salt -- to taste 1 tablespoon fines herbs 1 large eggplant 2 eggs -- beaten with 1 tablespoon water -- and 1 pinch salt 1/2 cup freshly grated parmesan cheese 1 cup grated swiss cheese Heat 3 tbls. oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic. Saute until tender. Add tomatoes. Bring to a boil. Add salt and fines herbs. Turn heat to low and simmer sauce for 30 minutes. Peel eggplant and slice into large slices. Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a large baking dish. Sprinkle with Parmesan cheese. Pour tomato sauce over the top and spirinkle with Swiss cheese. Heat in 350F. oven until cheese is melted. Serves 4. kitpath@earthlink.com 8/31/98 |
