Eggplant Casserole
| Eggplant Casserole | |
| Yields approximately 3 1/2 quarts when prepared as per our recipe | |
| Ingredients: Basil, granulated garlic, fennel seed, thyme, cr. red pepper, anise | |
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Recipe:
4 Cups Eggplant, cubed 1 Cup Parmesan Cheese (grated) 4 Cups Potatoes, cubed 2 Cups Onions, chopped 8 Oz . Mozarella Cheese ** (grated) 2 Cups Green Bell Pepper (diced) 1 Can Crushed Tomatoes 4 Tbsp Olive Oil (28 oz.) 1 Pkg. Phil's AMAZING Eggplant Casserole Seasoning Mix all ingredients together in a large bowl. Pour into a covered 3 1/2 or 4 Qt. Casserole dish (note: Do not overfill!) Bake at 350º for about 2 hours ** Optional Recipe: Prepare as directed above with the exception of the Crushed Tomatoes and Mozarella Cheese. Stir in about 1/2 of the Tomatoes and Mozarella Cheese. Reserve the remainder for "topping" as a garnish about the last 15 minutes baking time. | |
- Item #: eggplant
