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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