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Melongene Casserole


1 medium Melongene or Egg Plant

1 finely chopped Onion

1 chopped Sweet Pepper OR 2 chopped Pimento Peppers

2 tbsps. chopped Parsley (*if available*)

1 tsp. Oregano

2 tbsps. Oil

3 tbsps. Whole Wheat Flour

4 to 6 buttered sliced Bread

2 to 3 medium Tomatoes


1. Peel the melongene, dice and cook in slightly salted water until tender. Drain and save the liquid;

2. Heat the oil, sauté the seasonings;

3. Add the flour, stir and gradually add 1 cup of the saved liquid;

4. Stir in the melongene;

5. Line the buttered baking dish with the buttered bread and pour ½ melongene mixture over it;

6. Cover with the sliced tomatoes and another layer of melongene;

7. Sprinkle top with wheat germ, dot with butter and bake for about 30 to 40 minutes at 350ºF.

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