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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