I could not put my hands on my copy of the book. I think it is in a box in the garage. So I googled the recipe name and it brought me to a new blog. Living the Simple Vintage Life. A nice place to spend some time on a Saturday afternoon.
So the ingredients for this recipe were from... yes you guessed right, my Dad's garden.
Here is the recipe, I copied it from Living the Simple Vintage Life. (So glad I found that blog!)
Eggplant Tomato Casserole
1 large eggplant (about 1 1/2 lb.)
1 1/2 tsp. salt (optional)
2 eggs, beaten
2 Tbs. melted low cal margarine (or butter)
2 to 3 tbs. 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
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.
Trust me even people who are not eggplant fans like this recipe!
So what did we have for dinner a year ago?
So what did we have for dinner 2 years ago?
So what did we have for dinner 3 years ago?No Post! : (