"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Stabelfeldt
Added: Thursday, March 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 sm eggplant, peeled 5 med tomatoes, peeled
2 med onions, chopped 2 med green pepper, chopped
2T sugar salt & pepper
garlic salt 3/4 lb. sharp cheddar, shredded

Directions:
Directions:
Cut eggplant & tomatoes into 1/4" slices. In a 9x13 or 11x13 baking dish, layer half the eggplant, tomatoes, onions, peppers, sugar, seasonings to taste and the cheese. Repeat layers. Bake covered at 400. Reduce oven temp. to 350 degrees and remove cover. Continue baking for 30 min. I sometimes make it ahead of time and just warm it up when it is time to serve it. Works great that way and it is a big hit.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Even with those people who claim that they do not like eggplant.

 

 

 

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