Recipe: Tasty Baked Romy Eggplant Casserole

Baked Romy Eggplant Casserole. The combination of eggplant, tomato sauce, and cheese is wonderful! The combination of deeply flavorful, roasted eggplant slices, tangy tomato sauce, and. I wrote and asked if they'd share, and this is the recipe.

Serve alongside a crisp green salad and garlic bread. Do give it a try and let me know. Eggplant, onions, rice, and Italian seasonings combine to make this yummy side dish. You can cook Baked Romy Eggplant Casserole using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Baked Romy Eggplant Casserole

1. It's 1 medium of Onion diced.
2. Prepare 90 grams of Button mushrooms sliced.
3. It's 3 tbsp of Tomato paste.
4. Prepare 1/2 tsp of Pepper.
5. You need 1 tsp of Dried oregano.
6. Prepare 8 oz of Water.
7. Prepare 150 grams of Romy cheese crumbled.
8. It's 400 grams of Eggplant slices.
9. It's 1/2 tsp of Salt.
10. Prepare 3 each of Garlic cloves sliced or minced.
11. Prepare 25 grams of Bread crumbs.

Eggplant, barbecue sauce, onion, dried flakes, tomatoes, garlic, parsley leaves, bread crumbs, margarine, parmesan cheese. Peel eggplant and cut in cubes. You'll peel and chop the eggplant, coat the slices in the egg and breading, then either fry or bake them. Dip each eggplant slice first into the beaten eggs, then into pork rind mixture.

Baked Romy Eggplant Casserole instructions

1. Preheat oven to 200c degrees.
2. In pan dry sauté onion, mushrooms, salt/pepper and garlic cloves until soft around 5 minutes..
3. Add water, oregano, and tomato paste and simmer for 5 to 10 minutes, adding bread crumbs at very end.
4. Layer casserole dish with eggplant slices, half of the sautéed sauce, half of the romy cheese and repeat..
5. Bake at 200c degrees for 20 minutes let sit for 5 minutes before serving.
6. Romy cheese can be substituted with other hard cheeses such as romano, manchengo..

Once the slice is nice and coated, fry it in. Place eggplant mixture in a baking dish and top with remaining bread crumbs. Top with the remaining vegetable mixture and the remaining cheese and breadcrumbs. Transfer to the prepared baking sheet. Repeat with another layer of eggplant, marinara and cheese.