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  Added: Apr 11, 2006  •  Visited (544)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Eggplant-Banana Casserole
What You Need:
  • 1 medium-sized eggplant (about 1 pound), cut lengthwise into ¼-inch-thick slices
  • 2 teaspoons salt
  • 1 teaspoon crumbled dried thyme
  • ½ teaspoon freshly ground black pepper
  • ½ to 1 cup vegetable oil
  • 1 tablespoon butter, softened, plus 4 tablespoons butter, cut into ¼-inch-thick slices ½-inch bits
  • 3 large ripe bananas, peeled and cut into halves
  • ¾ teaspoon ground nutmeg, preferably freshly grated
  • 3 large firmripe tomatoes

  • How To Cook:
    1. Sprinkle the eggplant slices lightly with 1 teaspoon of the salt, lay them side by side between two layers of paper towels and weight them down with a large heavy platter or casserole. Let them rest for 20 to 30 minutes, then pat them dry with fresh paper towels.

    2. Season the eggplant slices on both sides with the thyme and black pepper. In a heavy 12-inch skillet, bring ½ cup of the vegetable oil almost to the smoking point over high heat.

    3. Add a few slices of the eggplant and cook them for a minute or two on each side, regulating the heat so that they color quickly without burning.

    4. Transfer them to paper towels to drain and brown the remaining eggplant, a few slices at a time, adding up to ½cup more oil to the skillet as necessary.

    5. Meanwhile, preheat the oven to 350. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 1½-quartbaking dish at least 2 inches deep, and set it aside.

    6. Melt the 4 tablespoons of butter bits over moderate heat in a heavy 12- inch skillet. When the foam begins to subside, add the banana halves and, turning them once with tongs, fry for about 2 minutes on each side, or until they are golden brown.

    7. Remove the pan from the heat and sprinkle the bananas with the nutmeg. Drop the tomatoes into enough boiling water to cover them completely. After 15 seconds remove the tomatoes and run them under cold water.

    8. With a small sharp knife, remove the stems, peel the tomatoes and slice them into ¼-inch-thick rounds. Season the tomatoes with the remaining teaspoon of salt.Before assembling the casserole, spread the eggplantslices on paper towels and set aside the two most attractive slices.

    9. Arrange about half of the remaining slices in the bottom of the buttered dish, set three banana halves side by side over them and cover with half of the tomato slices. Repeat the layers with the rest of the eggplant, bananas and tomatoes, and place the two reserved eggplant slices on top.

    10. Bake in the middle of the oven for 30 minutes, or until the top has begun to bubble. Serve at once, directly from the baking dish.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Eggplants
    Dish » Side Dishes



     




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