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"The belly rules the mind."--Spanish Proverb

Eggplant casserole Recipe

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This recipe for Eggplant casserole is from The Miller 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:  
eggplant
tomatoes
onion slices
sugar
1/4 c melted butter
spices: oregano, basil, italian seasoning
grated mozzarella cheese
1/4 c melted butter
1/2 c italian bread crumbs
parmesan cheese
Directions:
Directions:
Layer uncooked eggplant, tomatoes and onion slices in an 8" casserole dish. Sprinkle with sugar. Sprinkle 1/4 cup melted butter over casserole. Sprinkle spices over top. Cover with Reynolds Wrap and bake at 450º for 30 minutes. Remove tin foil and sprinkle grated mozzarella cheese over top. Mix 1/4 cup melted butter and 1/2 cup Italian bread crumbs & sprinkle over top. Sprinkle parmesan cheese over top. Bake uncovered 10 minutes.

 

 

 

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