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Grandma's Eggplant Casserole

Submitted by: Joan and Jack DeLisa of PA | Date Added: 10 Nov 2009
Listed in: Main Dish

Grandma's Eggplant Casserole Ingredients


2 large or 3 medium eggplants

6 hard boiled eggs, chopped. Chop 2 eggs, at a time, for each egg layer of casserole.

1 large can crushed tomatoes with basil, add 1 tbsp extra dried basil

Conzatti's grated Parmesan cheese, to taste

Crisco Oil

Salt, to taste


Grandma's Eggplant Casserole Cooking Instructions


Peel eggplants and slice 1/4 to 3/8 inches thick.

Arrange in colander and sprinkle each layer lightly with salt.

Allow to set for 45 minutes, to drain.

Before frying, blot each slice with paper towel to prevent spattering.

Fry in hot Crisco Oil in a deep frying pan. 

Fry until light golden brown, drian each slice on a plate lined with paper towels.

In the bottom of a 9 inch 2 quart casserole, arrange a layer of eggplant slices by overlapping in a circular pattern, to cover bottom.

Next, layer 2 chopped eggs.

Then, spread heaping tablespoons of tomato basil sauce over eggs.

Sprinkle with grated cheese.

Repeat layering: eggplant, egg, sauce and cheese.

Topping with last layer of eggplant.

Then, beat 1 raw egg and pour over top of eggplant slices and sprinkle with grated cheese.

Bake in 350 degree oven for 35 to 40 minutes.

Remove from oven, let set 20 to 30 minutes before serving.



Note: This makes a deliciously, tasty, cold sandwich on a sandwich bun.


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