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Eggplant Casserole

Page history last edited by debrarian 5 years, 11 months ago

Eggplant Casserole (from Libby & Emily Jo)


1 eggplant, peeled & cut in 1-inch cubes

2 c grated cheddar cheese

1/3 c dry bread crumbs

2 T butter

2 T flour

1 medium onion, chopped

½ c chopped red bell pepper

14-oz can diced tomatoes with juice

salt & pepper to taste


Steam cubed eggplant.  Drain.


In skillet, melt butter.  Add onion and bell pepper and sauté briefly.  Add flour and  cook 30 seconds.  Add tomatoes and their juice.  Stir and cook about a minute.


In greased 2-quart casserole dish, layer half of each ingredient:  eggplant, tomato sauce, bread crumbs and  grated cheese.  Repeat second layer.


Bake at 350 degrees 30 minutes or until hot and bubbly.


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