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  Basque-style Eggplant Casserole  
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  Difficulty: Easy
Rating: No Rating


6 Tb. oil
1 onion, sliced into rings
5 large mushrooms, sliced
1 celery stalk, sliced diagonally
5 cloves fresh garlic, minced
6 tomatoes, peeled and diced
Salt to taste
1 Tb. fines herbes or
(1 tsp. Italian seasonings and 1/2 tsp garic powder)
1 large eggplant
2 eggs, beaten with 1 Tb. water and pinch of slat
1/2 cup freshly grated Parmesan cheese
1 cuup grated Swiss cheese
Preheat oven to 350*. Heat 3 Tb. oil in a large skillet; add onion, green peppers, mushrooms, celery, and garlic. Saute until tender. Add tomatoes. Bring to a boil. Add salt and fines herbes. Turn heat to low and simmer for 30 minutes. Peel eggplant and slice into 1/2 inch slices. Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a a large baking dish. Sprinkle with Parmesan cheese. Pour tomato sauce over the op and sprinkle with Swiss cheese. Heat in oven until cheese is melted.

this dish would be good with Italian sausage added.


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