Eggplant Casserole - Melanzane :rectnt


A recipe adapted into a TNT favorite. Cut a bit here, add a bit more there...but under control. Nicely done!
1 large eggplant, peeled
4 Tablespoons oil
1 large onion, chopped
2 medium green peppers, chopped
1 1/2 cups chopped ripe olives
1 cup (or more) grated cheese
salt and pepper
1/2-3/4 cups canned tomato soup, undiluted
1 cup cracker crumbs
dots of butter
Slice eggplant in 1/4" round slices.
Sprinkle with salt and pepper and fry until lightly browned in oil.
Put layer of eggplant in bottom of 2 quart shallow buttered baking dish.
Cover with layer of chopped onions, pepper, olives and grated cheese, seasoning each layer lightly with salt and pepper.
Repeat until all are used.
Over all pour tomato soup to moisten.
Top with cracker crumbs and dots of butter.
Bake at 350º F for 45 minutes.

The original recipe didn't specify how much cheese to use, so I just guessed at 1 cup. Also, I only use 1/2-3/4 cup tomato soup. I've done it with the 2 cups the recipe originally called for, but I don't like this dish quite that sloppy wet. In addition, you'll find that you will probably have to add more oil to the pan as the eggplant slices get sauteed. The first batch of eggplant slices will soak all the oil up, and you'll keep having to add oil each time you put in new slices. I believe it would work better to coat each slice with oil on a saute brush or dip them in a plate of oil, coating each side, before adding to the pan.

Posted by Cathy in TX: "I LOVE this dish!"


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