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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Casseroles Main Dish Vegetables American Southern United States Oven European Italian Creole Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Squash Tomatoes Equipment

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.

Steps

Wash and slice the eggplant.
Sprinkle well with some salt in a strainer and let sit for 30 minutes.
Rinse salt off well , and pat dry on towelling.
Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
Arrange eggplant in the bottom of a 9 x 13 baking pan.
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.
Also with the pan frying you might have to add more oil , as the eggplant will absorb the oil.
After layering into your baking dish set oven to 350 degrees f.
Heat the second tablespoon on olive oil in a skillet and saute onion , peppers , and celery for 5 minutes.
Add the tomatoes and cook two minutes.
Add the paste , and water and spices.
Cook until thickened.
Pour over the eggplant evenly.
Sprinkle with the romano cheese.
Sprinkle with the cheddar cheese.
Sprinkle with the bl.

Ingredients

eggplants, olive oil, onions, garlic cloves, tomatoes, green bell peppers, red bell peppers, scotch bonnet pepper, celery, fresh italian parsley, tomato paste, warm water, dried oregano, dried thyme, salt, black pepper, cheddar cheese, romano cheese