"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cafeteria Eggplant Casserole Recipe

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This recipe for Cafeteria Eggplant Casserole, by , is from Cooking from the Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrick & Connie Ermis
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium to large eggplant , peeled and diced
1/2 c. margarine, divided
1 small onion, chopped
1 small green pepper, chopped
1 tbsp brown sugar
1 tsp salt
2 tbsp flour
1 can (16 oz) tomatoes, cut up
1 cup corn bread crumbs
shredded cheddar cheese

Directions:
Directions:
Cook eggplant in small amount of salted water until tender, 8 to 10 minutes; drain well.

In saucepan, melt half the margarine and saute onion and green pepper. Add remaining margarine and melt

Add sugar, salt and flour, stirring 5 minutes.

Add corn bread crumbs and eggplant. Pour into greased 1 1/2-quart casserole.

Bake at 350 15-minutes. Top with cheese and bake 10-15 minutes longer.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
From Connie's Mom.

 

 

 

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