Transylvanian Eggplant Casserole
| Yield: | 1 Servings |
| Categories: | Transylvanian, Casseroles, Hungarian |
| 2 | md | Eggplants, cut crosswise into 1/2 inch slices |
| 2 | c | Chopped onions |
| 3 | tb | Veg. oil |
| 4 | c | Sliced mushrooms |
| 4 | Fresh tomatoes, chopped | |
| 1 1/2 | ts | Dried marjoram |
| 3/4 | ts | Dried thyme |
| 1 | ts | Sweet Hungarian paprika |
| Salt and freshly ground black pepper to taste | ||
| 4 1/2 | c | Cooked brown rice |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Chopped fresh parsley |
| 2 | tb | Pine nuts |
| 4 | Eggs, well beaten | |
| 1/2 | c | Bread crumbs |
| 2/3 | c | Pine nuts ground |
| 2-3 Tbl. veg. oil or butter | ||
| Chopped fresh parsley | ||
| Red bell pepper slivers |
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