Recipe for Eggplant and Tomato Casserole

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Yield:

Ingredients:

Amount	Ingredient
1 lrg	eggplant (2 pounds), peeled, cut into 1 inch cubes
1/2 cup	seasoned dry bread crumbs
1/3 cup	chopped onion
3 x	cloves garlic
1/2 tsp	dried oregano leaves, divided
1/2 tsp	dried basil leaves
1/4 tsp	dried thyme leaves
	Salt and pepper, to taste
2 x	eggs
3 med	tomatoes, sliced

Instructions:

Instructions: Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well. Mash eggplant with fork; mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme. Season to taste with salt and pepper. Mix in eggs.

Spoon eggplant mixture into 11 x 7 inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.

Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

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... Eggplant and Spinach Lasagna :: Eggplant and Tomato Galette ...