Eggplant and Tomato Casserole

Another Vegetarian Epicure recipe! Eggplant and Tomato Casserole is my favorite recipe from the book. I love it. Chris loves it. Enough said.

Ingredients-
1 large eggplant (about 1 1/2 lb.) 
1 1/2 tsp. Salt (optional)
2 eggs, beaten
2 Tbs. Melted  butter
Ground pepper
2 to 3 tbsp. Chopped onion 
1/2 tsp. Crushed oregano
1/2 cup dry bread crumbs
2 large tomatoes, sliced thin
2 oz. Cheddar cheese, grated
1/4 cup grated Parmesan cheese
Paprika

Method-
Peel and slice the eggplant. Put the slices in a pan with the salt and about an inch of boiling water. Cover tightly and cook about 10 minutes. Drain. Mash the eggplant and mix in the eggs, melted butter, pepper, onion, oregano and bread crumbs.

Butter a shallow 1 1/2 qt. baking dish. Cover the bottom with half the tomato slices. Spoon in all of the eggplant mixture and spread evenly. Arrange the rest of the tomato slices on top. Mix together the cheeses and sprinkle over the top layer of tomatoes. Add a sprinkle of paprika and bake at 375 degrees for about 45 minutes.

I made a green salad and added the Double Nutty Farro Salad from last night. Nice flavor and texture.