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Eggplant Casserole 3


  • 1 (1 1/2 pound) eggplant
  • 6 tablespoons butter
  • 2 onions, sliced
  • 3 sliced tomatoes (fresh) or 1 1/2 cups canned tomatoes
  • 1 cup grated cheese
  • 1 teaspoon salt
  • Pepper, to taste
  • 1 cup finely crushed bread crumbs
  • Mushrooms (optional)


  1. Slice the eggplant about 1/2 inch thick. Skin and dice.
  2. Sauté the eggplant for about 5 minutes in the butter. Place in a buttered casserole, alternate layers, with the sliced onion, the tomatoes and the grated cheese. Season each layer. Top with bread crumbs and remaining cheese.
  3. Bake at 375 degrees F for about 35 minutes.

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