Ingredients
-
3
-
1
-
2
-
3
-
7
-
2
-
3
-
1
-
1
-
1/4
-
1
-
3
-
1/2
-
1/2
-
1/4
Directions
Eggplant (Aubergine) Creole Casserole, tasty and easy recipe serve with a garden green salad, with large slivers of parma cheese and a glass of red wine Delicious , Of the three recipes I made and reviewed for Fall ’09 PAC, this was my favorite I liked it so much I’ve made it three times 🙂 I took it to work for a potluck and it was devoured in no time AND I made the last batch and froze individual servings for lunches Wonderful, wonderful dish!, tasty and easy recipe serve with a garden green salad, with large slivers of parma cheese and a glass of red wine Delicious
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Steps
|
1
Done
|
Wash and Slice the Eggplant. |
|
2
Done
|
Sprinkle Well With Some Salt in a Strainer and Let Sit For 30 Minutes. |
|
3
Done
|
Rinse Salt Off Well, and Pat Dry on Towelling. |
|
4
Done
|
Heat the First Amount of Oil in a Fry Pan and Saute Each Slice of Eggplant Just Until Golden With Brown Colourings. |
|
5
Done
|
Arrange Eggplant in the Bottom of a 9 X 13 Baking Pan. |
|
6
Done
|
Hint: Sometimes I Brush Oil on My Eggplant and Place on a Cookie Sheet, and Bake in the Oven Turning Once to Brown Each Side, Maybe a Total of 12 Minutes, Instead of the Frying. |
|
7
Done
|
Also With the Pan Frying You Might Have to Add More Oil, as the Eggplant Will Absorb the Oil. |
|
8
Done
|
(or Use Peanut Oil Which Does not Get Too Absorbed Into Vegie.). |
|
9
Done
|
After Layering Into Your Baking Dish Set Oven to 350 Degrees F. |
|
10
Done
|
Heat the Second Tablespoon on Olive Oil in a Skillet and Saute Onion, Peppers, and Celery For 5 Minutes. |
|
11
Done
|
Add the Tomatoes and Cook Two Minutes. |
|
12
Done
|
Add the Paste, and Water and Spices. |
|
13
Done
|
Cook Until Thickened. |
|
14
Done
|
Pour Over the Eggplant Evenly. |
|
15
Done
|
Sprinkle With the Romano Cheese. |
