Aubergine casserole, that would be Eggplant for the Americans. Works well.
1.5 lb Aubergine, diced
3 medium onions, chopped
1/2 cup grated Parmesan cheese *
1 cup dry bread crumbs
2 tablespoons butter or margarine
2 egg yolks, beaten
1 teaspoon salt
Cook all the vegetables in just enough boiling water to cover them for about 20 minutes.
Drain well and add the remaining ingredients and pour into greased casserole dish.
Bake at 350 F. for 30 minutes or until browned.
* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.
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