Scalloped Eggplant Italian
Adapted from a recipe in the Casserole Cook Book, page 36.
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.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Course Side Dish
Cuisine American
- 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
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.