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Eggplant Casserole

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By Diana Rattray, About.com Guide

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Ingredients:

1 large, peeled eggplant, cut into 8 slices
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons butter
salt and pepper
1 cup chopped onion
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, or 2 cups
fresh diced peeled tomatoes
1/8 teaspoon leaf thyme
1/4 cup fresh chopped parsley
1/2 cup soft bread crumbs
1 cup shredded Mozzarella cheese

Preparation:

Trim eggplant slices so they are uniform in size; reserve trimmings and set aside. Place slices in oiled shallow baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil eggplant for 5 minutes or until fork tender. Heat the oil and butter in a skillet; add onion and garlic. Cook until onion is tender. Add tomatoes and chopped eggplant trimmings; cook until mixture is thick. Stir in thyme, parsley and bread crumbs. Correct seasoning with more salt and pepper to taste. Pile on the broiled eggplant and cover with cheese. Bake at 350° until cheese is melted.
Makes 6 servings.

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