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| Home -> [Casseroles, Entrees, Vegetables] -> [Red, white and blue/black casserole Recipe] |
Red, white and blue/black casserole
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Casseroles, Entrees, Vegetables |
Rating: |
0 |
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Ingredients:
| 3
| large | Tomatoes, cut | | | -into ?inch slices | | 1 1/2
| lbs | Mozzarella cheese | | | -cut into ?inch slices | | 1
| large | White onion, cut into | | | -thin slices (optional) |
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Procedures:
| 1 | Cut the eggplant lengthwise once, then slice crosswise into semi-disks about ?inch thick. | | 2 | in a shallow casserole dish (about 2 in deep), stand some slices of eggplant on the narrow cut edge, to make a row, then follow this with slices of tomato, then slices of mozzarella cheese. | | 3 | Repeat until the whole dish is full. | | 4 | It should appear from the top to have bands of red, white and black. | | 5 | use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25-30 minutes at 350 °F. | | 6 | notes: | | 7 | * eggplant casserole with tomato and cheese -- from "victory garden cookbook" maybe? anyway, that"s an excellent source for ideas... | | 8 | * you may wish to put a layer of onions on the bottom, horizontally, before you put the eggplant in the pan. | | 9 | * this only works with european-style eggplant; japanese and asian eggplants are too narrow. | | 10 | : difficulty: easy. | | 11 | : time: 5 minutes preparation, 30 minutes cooking. | | 12 | : precision: no need to measure. | | 13 | : |
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