Jimmy Carter's "Eggplant Goulash" 1/4 c. olive oil 1 c. finely chopped onion 4 garlic cloves, finely minced 2 medium eggplants, peeled 1 14.5-oz. can whole tomatoes with juice 2 tsp salt Freshly ground black pepper 1/2 tsp dried oregano 1 tbsp chopped fresh parsley 1/2 c. dry breadcrumbs 1 c. shredded mozzarella cheese
Preheat oven to dg375. Grease insides of a 2-qt. baking dish. Heat oil in large nonstick skillet. Add onions and garlic; saute 2 minutes or until golden brown. Cut eggplant into 1/2-inch cubes. Add to pan. Saute 5 minutes or until lightly browned. Dice tomatoes and add to pan. Add salt, pepper and oregano; simmer 5 minutes. In small bowl combine parsley, breadcrumbs and shredded cheese. Transfer vegetables to prepared casserole. Sprinkle with cheese mixture. Bake for 20 minutes. Yield six servings. Source: "the White House Family Cookbook" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
