Recipe: Homestyle Eggplant Casserole (Del Monte, 1988)

HOMESTYLE EGGPLANT CASSEROLE

1 lb. eggplant, sliced
Water
1/2 cup chopped onion
5 medium mushrooms, sliced
2 tbsp. butter or margarine
1 (14 1/2 oz.) can Del Monte Stewed Tomatoes
1/4 cup chopped fresh parsley
1/2 tsp. rosemary, crushed
1/4 tsp, thyme
1/8 tsp, salt
Dash pepper
8 very thin slices French bread
1 1/2 cups grated Swiss cheese

Place eggplant slices and 1/2 cup water in skillet. Cook until tender, about 10 minutes; drain, reserving liquid. Set aside.

For the tomato mixture, cook onion and mushrooms in butter until onion is soft. Stir in tomatoes, parsley, herbs, salt and pepper. Drain, reserving liquid (add to reserved liquid from eggplant). Set aside.

Line 8-inch square baking dish with half the bread. Top with half the eggplant and half the tomato mixture. Sprinkle with half the cheese. Repeat bread, eggplant and tomato layers. Pour reserved liquid over layers.

Cover and bake at 350 degrees F, 45 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes or until cheese melts. Let stand minutes. Cut into squares to serve

Makes 6 to 9 servings
From: Recipelink.com
Source: Recipe flyer: The Del Monte Tomato Times, Premier Edition, Volume 1, Del Monte Corporation, 1988