Shelly's Recipe

BASQUE STYLE EGGPLANT CASSEROLE

Category: Eggplant

6 tbsp oil
1 onion, cut into strips
2 green peppers, cut into strips
1 celery stalk, sliced diagonally
5 large mushrooms, sliced
6 tomatoes, peeled and diced
5 cloves garlic, minced
Salt, to taste
1 tbsp fine herbs
1 large eggplant
2 eggs, beaten with 1 tbsp water and a pinch of salt
1/2 cups grated Parmesan cheese
1 cup grated Swiss cheese

Heat 3 tbsp oil in a large skillet and add chopped vegetables and garlic. Sauté until tender. Add tomatoes. Bring to a boil. Add salt and herbs. Turn heat to low and simmer sauce for 30 minutes. Peel eggplant and slice into large slices.

Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a large baking dish. Sprinkle with Parmesan cheese. Pour sauce over top and sprinkle with Swiss cheese. Heat oven to 350 and bake until cheese is melted. Serves 4.