"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Eggplant Casserole Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Barbara Hardin
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium to large eggplant, peeled and diced
l/2 Cup oleo, diced
1 small onion, chopped
1 small bell pepper, chopped
1 Tbsp. brown sugar
1 Tsp. salt
2 Tbsp. flour
1 can tomatoes, chopped
1 cup corn bread crumbs
1 cup yellow cheese, grated

Directions:
Directions:
Cook eggplant in small amount of salted water until tender, 8 to 10 minutes. Drain well. In a saucepan, melt l/2 of the oleo and saute onion and bell pepper. Add remaining oleo and melt. Add sugar, salt and flour, stirring to blend. Add tomatoes, cook, stirring often. Cook 5 minutes. Add corn bread crumbs and eggplant. Pour into greased 1 l/2-quart casserole dish. Bake at 350 for 15 minutes. Top with cheese and bake 10 to 15 minutes longer.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

345W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!