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Eggplant And Oyster Casserole
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- #99923
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 medium eggplants
1 teaspoon salt
1 pound mushrooms
3 tablespoons butter
1 tablespoon vegetable oil
1/3 cup minced onions
1 clove garlic
2 tablespoons flour
1/2 cup chopped bell pepper
2 cups chopped oysters
1 teaspoon oregano
bread crumbs
butter
directions
Boil eggplant in salted water for 15 minutes. Drain and mash.
Stem mushrooms, letting stems simmer in small amount of water for about 15 minutes. Chop the mushroom caps and saute in butter. Set aside.
In vegetable oil, saute onions and garlic until wilted. Add flour and stir until blended. Add the liquid drained from the mushroom stems. Stir until smooth. Add mashed eggplant, sauteed mushrooms, bell pepper, oysters and oregano. Pour into greased 2-quart casserole dish. Cover with bread crumbs. Dot with butter.
Bake at 400 degrees for 30 minutes.
added by
caviar
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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