Welcome to Garden Patch Farm Online

Vegetarian Eggplant Casserole

1lb eggplant (a little less or a little more okay)

Salt

3 large, ripe tomatoes

6 oz sliced mozzarella cheese

1/2 cup olive oil

3 cups sliced sweet onions

3 cloves garlic, minced

Freshly ground pepper

3 Tb freshly chopped basil or 2 tsp dried

Wash eggplant; do not peel. Remove cap and slice off the other

end. Quarter eggplant lengthwise. Slice each quarter again into

lengthwise 1/4-3/8 inch pieces. Salt the slices and let drain for

30 minutes. Core the tomatoes, halve, and thinly slice. Cut the

cheese into 6 x 1 and a half-inch pieces.

Heat 2 tablespoons of the oil, and sauté the onions and garlic

until the onions are soft without browning either the onions or

the garlic, about 10 minutes. Remove from pan. Pat eggplant dry,

and brown the slices, a few at a time, using most of the remaining

oil. Salt and paper the slices. Lightly oil a 9 x 6-inch 2 quart baking

dish. Spread half the onions and garlic on the bottom of the pan and

sprinkle with half the basil. Starting at one end of the dish, arrange

alternate standing layers of 1 slice of eggplant, skin side up, 2 or 3

slices tomato (as best fits across eggplant) and then a slice of

cheese against the tomatoes. Repeat these three rows, working

down the baking dish. When all have been fitted in, top with the

remaining basil and onions & garlic. Cover the dish tightly and bake

for 40 minutes in a preheated 375 degree oven. Serves 4.