Debbie Reynolds` Eggplant Casserole
Recipe: #19609
June 17, 2015
Categories: Casseroles, Side Dishes, Cheese, Swiss, Eggplant Oven Bake, Vegetarian, Fresh Tomatoes, Canned Tomatoes, Kosher Dairy, Vegetarian Dinner, more
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (218 g)
- Calories 183.6
- Total Fat - 11.4 g
- Saturated Fat - 7 g
- Cholesterol - 31.1 mg
- Sodium - 2193 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 3.6 g
- Sugars - 6.1 g
- Protein - 10 g
- Calcium - 291.3 mg
- Iron - 0.9 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel eggplant and slice in 1/4-inch thick rounds.
Step 2
Place in a bowl with about 2 tablespoons salt and enough water to cover.
Step 3
Let stand 20 minutes, then drain.
Step 4
Meanwhile, preheat oven to 350 degrees F.
Step 5
Grease bottom and sides of a 13 x 9-inch baking dish.
Step 6
Mix cheeses in a bowl.
Step 7
Remove and reserve 1/3 the cheese mixture.
Step 8
Layer 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and pepper.
Step 9
Top with 1/2 the remaining cheese mixture.
Step 10
Repeat layers once.
Step 11
Top with remaining eggplant and dot with butter.
Step 12
Pour tomato sauce over top, sprinkle with bread crumbs, then the reserved cheese mixture.
Step 13
Cover with foil.
Step 14
Bake for 1 hour.
Step 15
Uncover and bake 15 minutes longer or until eggplant is tender
Tips
No special items needed.
0 Reviews
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