Eggplant Casserole
1 small eggplant, about 1-1/4 lb.
1 8-oz. pkg. medium sized mushrooms
1 medium onion
1 garlic clove
olive or salad oil
1 35-oz. can Italian plum tomatoes
1-3/4 tsp sugar
1-1/4 tsp salt
1 large egg
1/2 c. plain dried breadcrumbs
1 8-oz. pkg. shredded mozzarella cheese
3 tbsp chopped parsley
1 tbsp grated Parmesan cheese
From eggplant, cut 12 1/4-inch thick lengthwise slices. Set aside.
Coarsely chop any remaining eggplant to add to sauce later. Finely
chop mushrooms and onions. Mince garlic.
In 12-inch skillet, over medium-high heat, in 1 tablespoon hot olive
or salad oil, cook mushrooms, garlic and three tablespoons water until
tender. Remove mushroom mixture to large bowl.
Preheat broiler. In same skillet over medium high heat, in 2
tablespoons hot olive or salad oil, cook onion until tender but not
brown. Stir in tomatoes with their liquid, sugar, salt and chopped
eggplant. Over high heat, heat to boiling. Reduce heat to low. Cover
and simmer 20 minutes.
Meanwhile, place half of eggplant slices on rack in broiling pan.
Brush both sides of slices with 1 tablespoon olive or salad oil. Broil
8 minutes or until lightly browned. Turn eggplant once, halfway
through cooking time. Remove to plate. Repeat with remaining eggplant
slices and additional oil.
Turn oven control to dg375. Into mushroom mixture in bowl, stir egg,
bread crumbs, mozzarella cheese and chopped parsley until blended.
Onto narrow end of each eggplant slice, spoon about 1 heaping
tablespoon mushroom mixture. Roll up jelly-roll fashion. Repeat with
remaining eggplant slices and mushroom mixture.
Spoon half the sauce into bottom of shallow 2-quart casserole, or 11-
by 7-inch glass or ceramic baking dish. Place eggplant rolls, seam
side down, in sauce. Top with remaining sauce. Bake uncovered 25
minutes or until eggplant rolls are heated through and sauce is hot
and bubbly.
To serve, sprinkle with parmesan cheese.
Makes 6 servings about 335 calories each.
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