"If the Amish
make it, you'll find it at Amish Pleasures."
Tomato and Eggplant Casserole
| Peel the
eggplant and slice 1/4" thick. Put in a saucepan with the onion,
salt, and 1/2 " boiling water. Cover and simmer about 10 minutes
until tender. Drain well and mash. Blend in the butter, eggs, pepper,
oregano, and bread crumbs. Turn into a buttered 1½-quart casserole.
Cover with the tomato slices. Sprinkle with the cheese and salt and
pepper. Bake in a
preheated 375° F. oven for 25 minutes until lightly browned.
1 T. finely chopped onion
1½ t. salt
2 T. butter
2 eggs, beaten
1/4 t. freshly ground black pepper
1/2 t. oregano
1/2 c. dry bread crumbs
1 large tomato, cored and cut into 6 medium-thick slices
1/2 c. grated cheese
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas.
Betty Groff's Country Goodness Cookbook
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