Scalloped Eggplant Italian
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 1 large eggplant, peeled, sliced thin
- 2 eggs, beaten
- 1½ cups saltine crackers, finely crushed
- vegetable oil, as needed
- 226 grams American cheese, slices, (8 oz)
- 1 can seasoned tomato sauce, (15 oz / 425 g / 2 cups), Shortcut
- ½ teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
Instructions
- Heat the vegetable oil in a large non stick pan.
- While the pan is heating, dip eggplant slices into the beaten eggs, then coat with cracker crumbs. Brown eggplant on both sides. Work in batches until all slices are browned.
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- Place ¼ of the slices in the bottom of the casserole.
- Top slices with ¼ of the cheese slices.
- In a mixing bowl, mix together the tomato sauce, Worcestershire sauce, and oregano. Spoon ¼ of the sauce (about ½ cup) over the cheese.
- Repeat the layers in ending with the sauce.
- Cover and bake for 1 hour or until the eggplant is tender.
- Serve and enjoy.
Notes
Shortcut: Tomato Sauce.
Leave a Reply