During these last days of summer I’m enjoying all the wonderful fresh vegetables, so when I saw a recipe for Eggplant en Casserole in a hundred-year-old magazine, I was intrigued and had to give it a try. The recipe had an old-fashioned goodness, with a taste and texture that was a little different from more modern eggplant casseroles.
The recipe is made with mashed eggplant that blended nicely with the other ingredients. In addition to the eggplant, the recipe called for corn and onion – as well as a little tomato soup, and it was topped with a crispy bread crumb topping.
Eggplant en Casserole
2 small classic eggplants (approximately 4 cups mashed)
2 tablespoons shortening
2 medium onions, chopped
1 cup corn cut from the cob (approximately 1 cup)
1/2 cup tomato soup (I used canned tomato soup.)
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 cup bread crumbs
1/2 tablespoon butter
Preheat oven to 375° F. Peel eggplants and cut into slices. Put into a steamer basket, and steam until tender (about 15 minutes). Remove from heat and mash.
In the meantime, melt the shortening in a skillet using medium low heat; add chopped onion and saute until tender. Stir in the mashed eggplant, corn, tomato soup, salt and pepper. Put into a casserole, cover with bread crumbs and dot with butter. Put in over and bake until hot and bubbly (about 1/2 hour).