| 177 | 178 | 179 | 180 | 181 |
| 1 | 105 | 210 | 315 | 420 |
|
Eggplant Casserole
1
6
2
3
1
1
(1 1/2 pound) eggplant
tablespoons butter
onions, sliced
sliced tomatoes (fresh) or 1 1/2 cups canned tomatoes
cup grated cheese
teaspoon salt
Pepper, to taste
1
cup finely crushed bread crumbs
Mushrooms (optional)
Slice the eggplant about 1/2 inch thick. Skin and dice. Makes about 5 cups.
Sauté the eggplant for about 5 minutes in the butter. Place in a buttered casserole, alternate layers,
with the sliced onion, the tomatoes and the grated cheese. Season each layer. Top with bread crumbs
and remaining cheese. Bake at 375 degrees F for about 35 minutes.
Eggplant Casserole
161
Page
Quick Jump
|