Side Pannel
Transylvanian Eggplant Casserole
Transylvanian Eggplant Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 2 md Eggplants, cut crosswise
- -into 1/2 inch slices
- 2 c Chopped onions
- 3 tb Veg. oil
- 4 c Sliced mushrooms
- 4 Fresh tomatoes, chopped
- 1 1/2 ts Dried marjoram
- 3/4 ts Dried thyme
- 1 ts Sweet Hungarian paprika
- Salt and freshly ground
- -black pepper to taste
- 4 1/2 c Cooked brown rice
- 1/4 c Fresh lemon juice
- 1/4 c Chopped fresh parsley
- 2 tb Pine nuts
- 4 Eggs, well beaten
- 1/2 c Bread crumbs
- 2/3 c Pine nuts ground
- 2-3 Tbl. veg. oil or butter
- Chopped fresh parsley
- Red bell pepper slivers
Directions
Place the eggplant slices on an oiled baking sheet, salt them lightly, and
cover them with aluminum foil. Bake at 400-F. until tender, 20 to 25
minutes. Lower oven to 350. Meanwhile, saute the onions in the oil until
translucent. Add the mushrooms and continue to cook,covered, on medium heat
until the mushrooms have released their juices and become soft. Stir in the
tomatoes, marjoram, thyme, paprika, salt and black pepper.Cover and simmer
for 5 minutes. Remove from the heat and drain off most of the juice. Set
aside. Combine the rice, lemon juice, parsley, and pine nuts. To assemble
the casserole, oil a 9x13x2 1/2-inch baking dish. Spread half the rice
mixture on the bottom and cover with half the eggplant slices. Spoon half
the sauteed vegetables on top of the eggplant layer. Repeat this process
using the remaining rice, eggplant, and vegetables. Pour the eggs evenly
over the top of the casserole so that they drizzle down into it. Combine
the breadcrumbs and nuts and saute them on low heat in the oil or butter
for about 4 minutes, stirring constantly. Top the casserole with the nut
mixture and bake it, covered, at 350, for about 30 minutes. Then uncover
and bake for 10 minutes until the top is crisp and the casserole still
moist. Garnish with parsley and peppers. From Sundays at Moosewood
Restaurant By The Moosewood Collective Transylvanian Eggplant Casserole
cover them with aluminum foil. Bake at 400-F. until tender, 20 to 25
minutes. Lower oven to 350. Meanwhile, saute the onions in the oil until
translucent. Add the mushrooms and continue to cook,covered, on medium heat
until the mushrooms have released their juices and become soft. Stir in the
tomatoes, marjoram, thyme, paprika, salt and black pepper.Cover and simmer
for 5 minutes. Remove from the heat and drain off most of the juice. Set
aside. Combine the rice, lemon juice, parsley, and pine nuts. To assemble
the casserole, oil a 9x13x2 1/2-inch baking dish. Spread half the rice
mixture on the bottom and cover with half the eggplant slices. Spoon half
the sauteed vegetables on top of the eggplant layer. Repeat this process
using the remaining rice, eggplant, and vegetables. Pour the eggs evenly
over the top of the casserole so that they drizzle down into it. Combine
the breadcrumbs and nuts and saute them on low heat in the oil or butter
for about 4 minutes, stirring constantly. Top the casserole with the nut
mixture and bake it, covered, at 350, for about 30 minutes. Then uncover
and bake for 10 minutes until the top is crisp and the casserole still
moist. Garnish with parsley and peppers. From Sundays at Moosewood
Restaurant By The Moosewood Collective Transylvanian Eggplant Casserole
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