Middle Eastern Eggplant Casserole from The Clay-Pot Cookbook by Georgia Sales
Presoak a clay pot, top and bottom, in water for 15 minutes. Slice the eggplant, unskinned, very thin and set aside, brown the finely chopped onion in the olive oil until transparent. Put the tomat...
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Ingredients
- 2 medium onions, chopped fine
- 2 medium-sized eggplants
- 8 soda crackers
- ½ pound sharp Cheddar cheese, sliced thin
- 3 tablespoons freshly grated Parmesan cheese
- 2 ripe tomatoes, coarsely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons pesto
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