Eggplant Casserole

By McLean

Ingredients

• 1 large eggplant, peeled and chopped (about 6 cups)
• 1/4 cup water
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon salt
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped onion
• 2 tablespoons butter
• 2 cups soft breadcrumbs (homemade)
• 2 tablespoons butter, melted
• 1 large tomato, peeled and chopped
• 1/2 cup half-and-half
• 1/4 cup freshly grated parmesan cheese

Details

Servings 6

Preparation

Step 1

Combine eggplant, water, marjoram and salt in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 8 to 10 minutes or until tender; drain. Stir in parsley; set aside.

Saute onion in 2 tablespoons butter in a small skillet until tender. Add onion to eggplant mixture.

Combine breadcrumbs and 2 tablespoons melted butter in a small bowl. Layer half of eggplant mixture, half of tomato, and 1 cup breadcrumb mixture in a lightly greased 8-inch square baking dish. Repeat layers, ending with breadcrumb mixture. Pour half-and-half over layers, and sprinkle with parmesan cheese. Bake, uncovered, at 375 degrees for 40 minutes.