Eggplant casserole

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Can be prepared a day ahead; keep, covered , in refrigerator .This recipe is not suitable to freeze or microwave.

Preparation time: 15 min
Cooking time: 30 min

Serves: 4

Dietary guidance: v 

Tags: vegetarian ยท


1 large eggplant, 1 tbs cider vinegar, 2 tbs.skim milk ,1/4 cup whole- wheat flour , 2 tbs.sesame seeds , 1/4 cup olive oil , 3 1/2 oz. mushrooms;
sliced , 3 medium tomatoes ; sliced,2 tbs .chopped fresh basil ,1 cup fresh whole wheat bread crumbs , 1/4 cup grated Parmesan cheese , 2 medium zucchini ; grated , 2 green onions ; chopped , 2 tbs. ( 1/4 stick ) butter; melted.


Cut eggplant into 1/2 inch slices , place in large bowl,cover with boiling water , add vinegar , stand 15 minutes ; drain, pat dry with absorbent paper.
Dip eggplant slices in milk, then in combined flour and seeds .
Heat half the oil in large skillet , add hald the eggplant slices in single layer ,cook about 2 minutes on each side or until lightly browned; drain on absorbent paper .
Repeat with remaining oil and eggplant slices.
Place half the eggplant slices in shallow ovenproof dish ( 6 cup capacity ), top with mashrooms and tomatoes , sprinkle with basil.
Combine bread crumbs and cheese in bowl , sprinkle half the mixture over tomatoes. Top with
combined zucchini and onions, cover with remaining bread crumb mixture.Drizzle with butter , bake in 350' F oven about 30 minutes or until golden,


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