Monday, August 10, 2009

Unstuffed eggplant

Tomato-and-Eggplant Casserole
Cooking With Herbs and Spices Copyright 1963, 1970, 1984

1 medium eggplant (1 ½ pounds)
Boiling water
1 ½ teaspoons of salt, if desired
2 tablespoons butter
2 eggs beaten
¼ teaspoon freshly ground black pepper
1 teaspoon finely chopped onion
½ teaspoon dried oregano
½ cup dry bread crumbs
6 medium-size tomato slices
¼ cup grated Cheddar cheese

1. Preheat oven to 375 degrees.
2. Peel the eggplant and cut it into slices one-quarter inch thick. Place in a saucepan with boiling water one-half inch deep and the salt. Cover, bring to the boiling point and cook until tender, about 10 minutes. Drain and mash.
3. Blend in the butter, eggs, pepper, onion, oregano, and bread crumbs. Turn into a buttered casserole and cover the surface with tomato slices. Sprinkle with the grated cheese and additional salt and pepper, Bake until lightly browned, about twenty-five minutes.

Makes 6 servings.

I bought an eggplant on a whim and it reached a point where I needed to use it right away. This recipe was quick to put together and I thought it was delicious. It was basically stuffed eggplant without the shell. I especially enjoyed the oregano in this. I loved that I didn't have to cook the eggplant in oil. The only thing I would do differently next time is slice my tomato a bit thinner and maybe overlap the slices just so the tomato would meld with the eggplant a bit more than it did here.

This was also a very inexpensive side dish right now when eggplant and tomato can be picked up at a very low price. You could sprinkle this with whatever cheese you have on hand or skip the cheese and just sprinkle some buttered breadcrumbs on the tomato.

I won a cookbook and few other cute things over at Livin' Vintage. I just discovered blogs like that one and I could be in trouble. I've always been a little too attached to the past. I love vintage items but I don't own many of them (besides cookbooks) because I could get into trouble if I start collecting them. It might not be a bad thing for me to move on from cookbooks (don't worry, I have enough cookbooks to keep blogging recipes for the rest of my life).

Question of the Day: Do you own many vintage items?


Annie Jones said...

This recipe sounds easy and good. I have veggie (eggplant, etc.) stuffed manicotti on my menu this week, but I may change it to this.

I have a few vintage items. I used to have a lot more, but after several years, I tired of them overall and only kept what was functional for me, like mixing bowls, older pyrex, etc.

Wanda said...

Ohmygosh, this looks ScRuMpTiOuS!!!! As for your Q 'o the D, define 'many'. Ha! I probably have more vintage items than I even know... and more than I would hate to admit to. Recently there was a living estate sale in town, and I bought several sets of pyrex bowls and bakeware. I was thrilled with it! I also got a 'vintage' corn popper that is a fire hazard, for sure! There was a discussion about the word 'vintage' on swapbot the other day. The agreed upon definition was that the item be at least 2 decades old, I think it was. So it that is the requirement, I REALLY have a lot of vintage things. LOL!

Unknown said...

This looks good and easy...a new way to use eggplant. I don't really have that much vintage stuff but I do have some things from my grandmother's.

Annie said...

This sounds really good. I have never prepared it this way before.

I don't have many vintage items but love the look!