Rosalynn Carters Eggplant Casserole Recipes

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ROSALYNN CARTER'S EGGPLANT CASSEROLE



Rosalynn Carter's Eggplant Casserole image

Our former First Lady's recipe was posted in a magazine years ago and it has been a family favorite of ours too. Eggplant lends itself to casseroles as it becomes soft and take up flavors easily.

Provided by Bren in LR

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 large eggplant, peeled and cut into 8 circles
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons salad oil
3 tablespoons butter
1 cup onion, chopped
2 garlic cloves, minced
2 cups fresh tomatoes, peeled and chopped
1/4 teaspoon thyme
salt
pepper
1/4 cup parsley, chopped
1/2 cup white breadcrumb
1 cup cheese, grated (Swiss, Gruyere or mozzarella)

Steps:

  • As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. Place in oiled shallow Pyrex dish.
  • Sprinkle with salt and pepper.
  • Broil 5 minutes or longer to make fork-tender.
  • Heat the oil and butter in a skillet; add onion and cook until yellow.
  • Add garlic, tomatoes and trimmings of eggplant; cook until thick.
  • Stir in seasonings, parsley and bread crumbs.
  • Spread evenly on top of the broiled eggplant.
  • Cover with grated cheese.
  • Bake at 350 degrees until cheese is melted, about 15 minutes.

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