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Salient. Newspaper of the Victoria University Students' Association. Vol 42 No. 6. April 2 1979
Cheesed, Casseroled Eggplants (Serves about 6)
Cheesed, Casseroled Eggplants (Serves about 6)
Before starting heat up oven to 375°c
Things you will need:
- 1 average sized E.P.
- 1 cup wheatgerm
- ½ cup cheese (Romano or Parmesan are best but cheddar will do.)
- 1 teaspoon oreganum
- 4 - 6 tomatoes
- 1 large onion (finely chopped)
- 1 clove garlic (minced)
- 1 large green pepper (cut into slices—
and some additional cheese (1-2 cups) for topping.
Cut eggplant into smallish slices (1.35 cms or ½inch roughly). Fry until browned (some people soak E.P's in water for 5 minutes before frying - but I doubt that this is really necessary.) Put into bottom of casserole dish. Mix wheat germ, cheese, oreganum (and a little parsely if available) and sprinkle over E.P's. Add about a teaspoon of tall and a little pepper.
Combine tomatoes, peppers, onions, garlic with 2 tablespoons of oil. Simmer uncovered until pulpy (about 15-20 minutes). Thicken with wholemeal or rye flour and then spread over E.P's. Add about 1-2 cups of cheese as topping.
Bake 15 minutes at 350°.