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Basque Style Eggplant Casserole

Yields:4 servings
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Recipe Cooking TimePreparation30 minutes
Cooking45 minutes
Ready In75 minutes
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Ingredients

6 tablespoons vegetable oil
1 each onion cut into strips
2 each green bell peppers cut into strips
5 large mushrooms sliced
1 each celery stalks sliced diagonally
6 each tomatoes peeled and diced
5 cloves garlic minced
1 x salt to taste
1 tablespoon fine herbs
1 large eggplant
2 large eggs beaten with 1 tablespoon water and 1 pinch salt
1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
1 cup swiss cheese grated

Directions

Heat 3 tbs oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic.

Saute until tender.

Add tomatoes.

Bring to a boil.

Add salt and fine 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 tomato sauce over the top and spirinkle with Swiss cheese.

Heat in 350 degree F oven until cheese is melted.

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Member Review

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French Dip

Simple and easy, and the results are great. However, I had to double the recipe to satisfy the appetites of my family members and their appetites.