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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole is from The Hardin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º for 15 minutes. Top with cheese and bake 10 to 15 minutes longer.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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