Eggplant en Casserole

Ingredients

• 4 tablespoonfuls melted Crisco
• 2 garlic cloves
• 1 large eggplant
• 3 tomatoes
• 3 small onions
• 1 green pepper
• Salt and pepper to taste

Method

1. 1

   Slice eggplant into thin slices, then slice onions, garlic, tomatoes and pepper quite thin.

2. 2

   Arrange them, alternately, in a Criscoed casserole, seasoning each layer with salt and pepper.

3. 3

   Pour in melted Crisco and cover.

4. 4

   Cook over slow fire or in moderate oven till the eggplant is tender.

5. 5

   Serve hot or cold.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 36. The excerpt below is the record exactly as published.

Egsplant en Casserole 4 tablespoonfuls melted Crisco 2 garlic cloves 1 large eggplant 3 tomatoes 3 small onions 1 green pepper Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.