Eggplant-Tomato Dinner
2 eggplants, peeled and diced
3 tablespoons butter
4 tomatoes, sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped parsley
1 teaspoon basil (1 tablespoon if fresh)
1 1/2 cups rye cracker crumbs or bread crumbs OR a mixture of bread crumbs and ground walnuts
1/4 cup grated Parmesan cheese
1/4 cup grated Monterey Jack cheese
Saute the eggplant chunks in the butter until they become a bit tender. Then place in a buttered casserole and cover with the sliced tomatoes.
Mix the salt, pepper, parsley, and basil with the cracker crumbs and sprinkle over the tomatoes and eggplant.
Sprinkle with the grated cheese and then bake at 350 degrees for about 45 minutes, or until the cheese begins to brown.
Servings: 4-6
Source: The Organic Yenta by Maureen Goldsmith
2 eggplants, peeled and diced
3 tablespoons butter
4 tomatoes, sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped parsley
1 teaspoon basil (1 tablespoon if fresh)
1 1/2 cups rye cracker crumbs or bread crumbs OR a mixture of bread crumbs and ground walnuts
1/4 cup grated Parmesan cheese
1/4 cup grated Monterey Jack cheese
Saute the eggplant chunks in the butter until they become a bit tender. Then place in a buttered casserole and cover with the sliced tomatoes.
Mix the salt, pepper, parsley, and basil with the cracker crumbs and sprinkle over the tomatoes and eggplant.
Sprinkle with the grated cheese and then bake at 350 degrees for about 45 minutes, or until the cheese begins to brown.
Servings: 4-6
Source: The Organic Yenta by Maureen Goldsmith
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