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Cafeteria Eggplant Casserole Recipe

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This recipe for Cafeteria Eggplant Casserole is from Cooking from the Family Kitchen - Volume 2, 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
½ 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 c 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 350º 15-minutes. Top with cheese and bake 10-15 minutes longer.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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