layered tomato and eggplant casserole

[Guest guest]

too much oil but i like the idea.... and it would likely feed 6 to 8 as part of

a buffet

 

 

 

* Exported from MasterCook *

 

Layered Tomato and Eggplant Casserole

 

Recipe By :Harrowsmith (Martin & Cats-Baril, Editors)

Serving Size : 4 Preparation Time :0:00

Categories : New Import Specific Course

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces eggplant -- sliced

salt

6 tablespoons oil

1 large onion -- chopped

3 cloves garlic -- crushed

1 green pepper -- chopped

14 ounces canned tomatoes -- drained

1/2 teaspoon cumin powder

1/2 teaspoon ground coriander

1/2 teaspoon pepper

2 tablespoons chopped parsley

lemon juice

6 ounces flat noodles -- cooked and drained

4 tablespoons dry bread crumbs

2 ounces Parmesan cheese

4 tablespoons butter

 

1. Sprinkle eggplant slices with salt and set aside for 20 minutes. Drain. Rinse

and pat dry. Heat 4 Tbsp. oil in frying pan and fry eggplant for 2 to 3 minutes

on each side. Drain on paper towels.

 

2. Heat 2 Tbsp. oil and fry onion and garlic in a saucepan. Add green pepper and

tomatoes, cover, and simmer 10 to 15 minutes. Add seasonings, parsley and lemon

juice to taste.

 

3. Grease a springform pan and arrange 1/3 of the noodles on the bottom. Layer

with 1/2 the eggplant slices and cover with some of the tomato mixture. Repeat

layers again and complete, covering the top with remaining noodles. Mix bread

crumbs and cheese together. Sprinkle over the top. Dot with butter.

 

4. Cover with foil and bake in preheated 350F oven for 30 minutes. Remove foil

and bake for 5 to 10 additional minutes. Cool slightly before removing from

springform pan. Serve immediately.

 

YIELD: 4 servings * PREPARATION TIME: 1 1/4 hours *

 

[COMMENT: Flat noodles: might be linguine, such as Bavettine (Mezze Linguine),

Narrow flat noodles (half linguine) half-thickness linguine noodles; use with

seafood sauces and delicate olive oil-based sauces. Or could be flat, wide egg

noodles.]

 

Source:

" Simmering Suppers: Classic and creative one-pot meals from Harrowsmith

(magazine) kitchens "

Copyright:

" 1997 by Firefly books (originally 1988 Camden house) ISBN 1552091821 "

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

 

Per Serving (excluding unknown items): 588 Calories; 39g Fat (58.2% calories

from fat); 15g Protein; 48g Carbohydrate; 4g Dietary Fiber; 83mg Cholesterol;

599mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 7 Fat.

 

NOTES : CASSEROLE & POTPIES: This tasty vegetarian casserole is baked in a

spring form pan, and the sides of the pan are slipped off after baking so that

the casserole stands free. It can, of course, be made in an ordinary baking

dish. -- Marian da Costa Etobicoke, Ontario

 

Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 0 0 0 4244 0 0 0