"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Eggplant Bake Recipe

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This recipe for Eggplant Bake, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
eggplant
tomato
mushrooms
bell pepper
cheddar cheese
salt
pepper

Directions:
Directions:
Line a jelly roll pan with foil. Peel the eggplant and slice about 1/4 inch thick. On top of each slice, add thinly sliced bell peppers, sliced mushrooms, sliced tomatoes. Bake about 20 minutes and then add cheddar cheese and then bake until cheese is melted. The cooking time will vary depending on the thickness of the eggplant slices.

Personal Notes:
Personal Notes:
Zucchini squash may be used instead of eggplant.

 

 

 

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