One of my son's favorite recipes for eggplant. He loves the vegetable, loves the name, loves that it's purple. What more can I say? ;)
Eggplant Tomato Casserole
1 large eggplant
1 1.2 tsp. salt
2 eggs beaten
2 tbs.melted butter
1/2 onion chopped
1/2 tsp organo
1/2 cup dry breadcrumbs
2 tomatoes sliced (or a whole package of cherry tomatoes cut in 1/2)
1/2 cup shredded cheddar cheese
Preheat oven to 375
Peal and slice eggplant. Put eggplant in a pan with about an inch of boiling water and cover tightly. Cook 10 minutes on high heat, and drain. Mash eggplant and mix in the eggs, melted butter, pepper, onion, oregano and breadcrumbs.
Butter a shallow, baking dish. Cover the bottom with half of the tomato slices. Spoon in all the eggplant mixutre and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Sprinkle paprika on top and bake for 45 minutes.
Recipe altered from The Vegetarian Epicture, by Anna Thomas Check other blogs at the Thursday Recipe Swap.