Casserole Recipes
Eggplant Casserole
Ingredients
- 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)
Instructions
- Slice the eggplant about 1/2 inch thick. Skin and dice.
- 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.
- Bake at 375 degrees F for about 35 minutes.