“Reflection,” etching and aquatint on two zinc plates, 10” x 12”, 2012

Muirhead – Bruce

Eggplant and Tomato Casserole

1 ½ pounds of eggplant
Olive oil, or oil and butter mixed
1 large onion (or 2 medium)
1 teaspoon of basil
2 medium fresh tomatoes
½ cup of fine, toasted crumbs
½ cup of grated Romano cheese
Salt and pepper
Peel the eggplant and cut into ½-inch slices. Peel and slice the
onion and tomatoes. Dip the eggplant slices in flour seasoned with
salt and pepper and sauté quickly in hot oil, or oil and butter mixed,
until browned on both sides. Sauté the onion slices quickly.
Oil or grease a casserole and put a layer of the browned eggplant
slices in the bottom. Top with a layer of onion and then a layer
of sliced tomatoes. Season with salt, pepper and a pinch of basil.
Repeat the layers until all the vegetables are used. Top with crumbs
and grated Romano cheese mixed, and pour the oil and butter
from the skillet over the casserole. Add more oil or butter if it seems
too dry. Bake in a 350° oven for 20 to 30 minutes, or until browned
on top and done through.