Recipe for Eggplant – Crow’s Casserole
Eggplant was not a vegetable served at my mother’s table. Our food was based on an English menu and eggplant did not figure into it. The first time I was introduced to eggplant was when I lived in residence at university. It was served in slices that were pan fried and tasted like shoe leather. It did not make me fall in love with it. My friend Georgia has introduced me to other ways to serve eggplant and I have a better liking for it. This Eggplant – Crow’s Casserole keeps the eggplant nice and moist. With the cheese if you add a green salad you can have a vegetarian meal.
INGREDIENTS for Eggplant – Crow’s Casserole
- 1 Eggplant
- 3 large Tomatoes
- 4 Garlic Cloves
- 2-3 Basil Leaves
- 398mL Fresh Tomato Sauce
- 8 slices of Provolone Cheese
METHOD for Eggplant – Crow’s Casserole
Preheat oven to 325ÂºF. Cut off the top of the eggplant. Slice the eggplant diagonally in Â¼ inch slices. Slice tomatoes. In a 12 cup-casserole, stack layers of eggplant, tomato and provolone cheese. It is important to stack the layers tightly so that the eggplant cooks enough. Continue the pattern, placing garlic cloves wherever you like. Sprinkle basil on top. Any leftover cheese can be used as a top layer. Pour you favourite tomato sauce over the entire dish. Cover dish and place in the oven for about one hour. Check to ensure that eggplant is cooked thoroughly.