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EGGPLANT TOMATO CASSEROLE
Ingredients
2
2
1
3
1
2
2
1
c.
Diced Eggplant
Eggs
Butter
Chopped Onions
Dry Bread Crumbs
Tomato’s
Cheddar Cheese (low-fat)
Parmesan Cheese
tbsp.
tbsp.
/2 c.
Lg.
oz.
/4 c.
1.
2.
3.
Peel and slice eggplant. Place slices in a covered pan with 1/4 cup
water or vegetable stock, cook until tender.
Mash drained eggplant and mix with beaten eggs, bread crumbs and
onions.
Butter a shallow baking dish. Cover the bottom with half the toma-
toes (sliced). Spoon in all of the eggplant mixture and spread evenly.
Arrange the remaining tomatoes on top and sprinkle with cheeses.
4.
Bake at 375 degrees for 45 minutes. Serve immediately.
Makes 6 servings.
4
2
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