Middle Eastern Eggplant Casserole

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Preparation info

  • Serves


    as a Main Course
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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 2 medium-sized eggplants
  • 2 medium onions, chopped fine
  • 2 tablespoons olive oil
  • 2 ripe tomatoes, coarsely chopped
  • 2 tablespoons pesto
  • 1 teaspoon salt
  • ½ pound sharp Cheddar cheese, sliced thin
  • 8 soda crackers
  • 3 tablespoons freshly grated Parmesan cheese


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 tomatoes, pesta, and salt into a blender container and blend. To this mixture add the onions and remaining olive oil.

In the presoaked pot, place alternate layers of sliced eggplant, sliced cheese, tomato-onion mixture, and crumbled soda crackers. When all the ingredients are layered, sprinkle the top with the Parmesan cheese.

Cover the pot and place in a cold oven.

Set the temperature at 480 degrees.

Cook for 45 minutes.

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