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Debbie Reynolds` Eggplant Casserole

Here's how you make Debbie Reynolds` Eggplant Casserole
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  • Servings: 8
  • Prep: 30m
  • Cook: 90m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 (1 1/4 pound) eggplant
  • 2 tablespoons salt (soaking)
  • 4 ounces Swiss cheese, shredded
  • 1 cup grated Parmesan cheese
  • 1 1/4 pounds tomatoes (3 medium, sliced)
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 8 ounces tomato sauce (1 cup)
  • 1 cup bread crumbs (seasoned)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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