Recipes Included On This Page Baby Eggplant, Summer Tomato and Basil Casserole Blueberry Streusel Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baby Eggplant, Summer Tomato and Basil Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 baby eggplants, approximately 4 inches long [I used Ghostbusters] 4 cloves garlic minced or equal amount of garlic powder, to taste 4 bunches basil leaves or dried basil to taste black pepper, [I used smoked] 1/2 cup olive oil, [I omitted] 2 tablespoons fresh lemon juice, optional 4 large tomatoes cut into 1/2-inch slices 7 tablespoons Parmesan cheese grated 1 bunch thyme or dried thyme to taste My additions: Zucchini, sliced thin Cheddar Cheese onion sliced thin or onion powder Preheat oven to 425 degrees F. Bake the Eggplant: De-stem the eggplant and cut in half lengthwise. Do note depending on the size of your eggplant you may not need to do this. My Ghostbusters was very thin so baking like this would have made it too soft. Just add the garlic and basil to the main dish on top of the eggplant in that case. If you want to or need to bake: Place face up on baking sheet and sprinkle with garlic and basil. Sprinkle with pepper to taste. If using drizzle with 1/4 cup of the oil over all the eggplant. Cover the pan tightly with foil and bake approximately 20 minutes. Remove and turn the oven down to 350 degrees F. To make the casserole: Place one layer of eggplant, skin side down in a shallow 13 X 9-inch casserole. Then sprinkle with 1 tablespoon of the lemon juice and pepper to taste. Arrange a layer of half the tomatoes over the eggplant and sprinkle with 3 tablespoons of the Parmesan. Sprinkle half the thyme evenly over the cheese and completely cover with a layer of basil. Add the garlic if you didn't bake with it. I used sliced garlic in this recipe and it worked fine. This is where I put the addition of the Zucchini and the onion slices. If using purple eggplant, yellow squash will work also. Drizzle with 2 tablespoons of the oil. Repeat layers, using the remaining layer ingredients including all the Parmesan. Cover the baking pan tightly with aluminum foil and bake 45 minutes. Toward the end of the baking time, remove the foil and top with Cheddar cheese if desired. Continue to bake. When finished baking serve immediately. Serving Size: 8 Modified from Ashbury's Aubergines recipes at http://aubergines.org/recipes.php?eggplant=72 Contributed to the FareShare Gazette by Phil; 9 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Back to Recipe List * Exported from MasterCook * Blueberry Streusel Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-08 Aug 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose flour 3/4 cup Splenda regular 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsweetened apple sauce 2 eggs 1/4 cup vegetable oil-- (Marie used olive oil) 3 teaspoons grated lemon rind 3/4 cup 1% milk 1 1/2 cups blueberries 1/4 cup all purpose flour Streusel: 2 tablespoons brown sugar Splenda 1 teaspoon cinnamon 1/4 cup finely chopped walnuts Combine the 2 cups flour, Splenda, baking powder, baking soda, salt and set side. In mixing bowl beat applesauce, eggs, oil, lemon rind until foamy. Blend in flour mixture alternately with milk beating until smooth after each addition. Combine blueberries with 1/4 cup flour and fold into batter. Spread evenly into a greased 9-inch square baking pan. Combine streusel ingredients & sprinkle on top of batter in pan. Bake at 350F (180C) 30 - 35 minutes until tester comes out clean. Cool on rack. DON'T eat it all at once! Contributed to the FareShare Gazette by Doug; 5 August 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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