Eggplant-Tomato Casserole
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Eggplant-Tomato Casserole' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion on one traps-pass item: the original's corn flake crumbs are specified as crumbs from certified gluten-free corn flakes, because ordinary corn flakes commonly carry malt flavoring (a hidden-gluten trap); crushed gluten-free cornflakes are the rule base's documented breadcrumb swap. No flour appears in the original. Distinct from the pool's Eggplant Parmesan in form (a diced, tomato-bound casserole, no cheese or breading).
Eggplant and onion cooked golden in butter, combined with a big can of tomatoes, topped with crumbs, and finished in a moderate oven for half an hour. Six three-quarter-cup servings.
Why this complexity: Eggplant and onion are cooked in fat before the casserole is assembled; Crumb topping goes on last so it browns instead of steaming.
Ingredients
- 1 large onion, chopped
- 2 small eggplants, peeled and diced
- 1/4 cup butter
- 1 can (28 ounces) tomatoes, drained
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup gluten-free corn flake crumbs, for the original corn flake crumbs
Method
- Heat the oven to 350°F (moderate).
- Cook the onion and eggplant in the butter until golden brown.
- Add the tomatoes, salt, and pepper. Mix thoroughly.
- Pour into a casserole and top with the corn flake crumbs.
- Make for 30 minutes, until bubbling and browned on top. Serve hot.
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