Aubergine and Tomato Casserole

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Aubergine and Tomato Casserole

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

butter and vegetable oil for frying

2 large aubergines -- sliced and degorge, (1 1/2 pounds)

1 large onion -- peeled and thinly sliced

1 clove garlic -- crushed

1 can tomatoes -- (15 ounce) sieved

1 tablespoon tomato puree

1 teaspoon fresh oregano or basil -- chopped or 1/2 teaspoon dried

oregano or basil flakes

1/2 teaspoon sugar

salt and freshly ground black pepper to

taste

5 ounces plain unsweetened yogurt

1 ounce parmesan cheese -- grated

1 ounce fresh white bread crumbs

 

1) Heat a knob of butter and a spoon of oil in a large frying pan. When foaming,

add enough aubergine slices to cover the bottom of the pan. Fry until browned on

both sides, then remove from the pan with a slotted spoon and drain on absorbent

kitchen paper. Fry the remaining aubergine slices, adding more oil and butter

when necessary.

 

2) Fry the onion and garlic until golden in the same pan. Stir in the sieved

tomatoes, tomato puree, oregano or basil, sugar, and salt and pepper to taste.

Bring to the boil, then lower the heat and simmer for 5 minutes to reduce the

sauce slightly.

 

3) Divide the aubergines into three equal portions and put one portion in the

bottom of a shallow ovenproof dish. Divide the tomato sauce into two and put one

half on top of the aubergine layer. Spoon half of the yogurt on top of the

tomato sauce. Repeat these three layers once more, then finish with the

remaining portion of aubergines. Sprinkle the top with the grated Parmesan and

breadcrumbs.

 

4) Bake in a moderate oven 350° for 30 minutes or until the topping is golden

brown and bubbling.

 

 

 

 

Source:

" http://home.att.net/~ashburysaubergines/a/8.htm "

 

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Per Serving (excluding unknown items): 216 Calories; 9g Fat (36.8% calories from

fat); 15g Protein; 21g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 605mg

Sodium. Exchanges: 1 1/2 Lean Meat; 3 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0