Eggplant And Tomato Casserole
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A home-kitchen version of eggplant and tomato casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 eggplant, peeled and sliced
- 4 to 5 ripe tomatoes, peeled and sliced
- grated swiss cheese
- salt and pepper
- bread crumbs
- sweet basil
Method
Soak eggplant slices in cold water for several hours.
Drain and arrange layers of eggplant and tomatoes in a buttered baking dish.
Sprinkle each layer with grated cheese, salt and pepper. Sprinkle top with bread crumbs, more cheese and sweet basil.
Dot with butter, Bake 300° for 1 hour.
Rate:
