EGGPLANT-1(MV)           USENET Cookbook           EGGPLANT-1(MV)

RED, WHITE AND BLUE/BLACK CASSEROLE

     EGGPLANT-1 - Eggplant casserole with tomato and cheese

     (from "Victory Garden Cookbook" maybe? Anyway, that's an
     excellent source for ideas).

INGREDIENTS (serves 4-6)
     1         large eggplant
     3         large tomatoes, cut into 1/2-inch slices
     1 1/2 lb  mozzarella cheese, cut into 1/4-inch slices
     1         large white onion, cut into thin slices
               (optional).

PROCEDURE
          (1)  Cut the eggplant lengthwise once, then slice
               crosswise into semidisks about 3/4 inch thick.

          (2)  In a shallow casserole dish (2 in deep), stand
               some slices of eggplant on the narrow cut edge, to
               make a row, then follow this with slices of
               tomato, then slices of mozzarella cheese. Repeat
               until the whole dish is full. It should appear
               from the top to have bands of red, white, and
               black.

          (3)  Use your favorite seasoning (basil/oregano is the
               default), and bake until bubbly (about 25-30
               minutes at 350 deg. F.

NOTES
     You may wish to put a layer of onions on the bottom, hor-
     izontally, before you put the eggplant in the pan.

     This only works with European-style eggplant; Japanese and
     Asian eggplants are too narrow.

RATING
     Difficulty: easy.  Time: 5 minutes preparation, 30 minutes
     cooking.  Precision: no need to measure.

CONTRIBUTOR
     Richard Newman-Wolfe
     University of Rochester, Rochester NY
     Nemo@Rochester.ARPA
     Path: decwrl!recipes
     From: nemo@rochester (Richard Newman-Wolfe)
     Newsgroups: mod.recipes
     Subject: RECIPE: Eggplant Bangin' Bart
     Message-ID: 
     Date: 2 May 86 03:37:31 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: University of Rochester, CSD, Rochester NY
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     Approved: reid@glacier.ARPA

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