Subject: RECIPE: Eggplant red, white, and blue casserole
From: nemo@rochester (Richard Newman-Wolfe)
Date: 2 May 86 03:35:51 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE EGGPLANT-1 MV "18 Oct 84" 1986
.RZ "RED, WHITE AND BLUE/BLACK CASSEROLE" "Eggplant casserole with tomato and cheese"
(from "Victory Garden Cookbook" maybe? Anyway, that's an
excellent source for ideas).
.IH "serves 4\-6"
.IG "1" "large eggplant"
.IG "3" "large tomatoes,
cut into 
.AB \(12-inch 1-cm
slices
.IG "1\(12 lb" "mozzarella cheese," "700 g"
cut into 
.AB \(14-inch \(12-cm
slices
.IG "1" "large white onion,"
cut into thin slices (optional).
.PH
.SK 1
Cut the eggplant lengthwise once, then slice crosswise into semidisks about
.AB "\(34\ inch" "2 cm"
thick.
.SK 2
In a shallow casserole dish 
.AB "(2 in" "(5 cm"
deep), stand some slices of eggplant on the
narrow cut edge, to make a row, then follow this with slices of tomato, then
slices of mozzarella cheese. Repeat until the whole dish is full. It should
appear from the top to have bands of red, white, and black.
.SK 3
Use your favorite seasoning (basil/oregano is the default), and bake until
bubbly (about 25\-30 minutes at
.TE 350 175 .
.NX
You may wish to put a layer of
onions on the bottom, horizontally, before you put the eggplant in the pan.
.PP
This only works with European-style eggplant; Japanese and Asian eggplants
are too narrow.
.SH RATING
.I Difficulty:
easy.
.I Time:
5 minutes preparation, 30 minutes cooking.
.I Precision:
no need to measure.
.WR
Richard Newman-Wolfe
University of Rochester, Rochester NY
[email-masked]