Eggplant casserole
Eggplant casserole
Ingredients/Components
- margarine - 1 item
- grated Parmesan cheese - 1 item
- salt and pepper - 1 item
- large onion - 1 item
- eggplant - 1 item
- large ripe tomato, peeled - 1 item
How to make eggplant casserole:
Cut the ends off the eggplant and slice the rest into 1/2-inch thicknesses. Slice the onion and tomato in 1/4-inch thicknesses (or as you prefer). Using the margarine, grease a large, flat baking dish well. Salt and pepper both sides of the eggplant slices and arrange them in the bottom of the baking dish. Cover each slice with a slice (slices) of onion and lightly salt. Cover the onions with slices of tomato; salt again. Top each stack with a small pat of margarine and cover the baking dish with foil. Bake at 350° for about 1 hour. Remove the foil and sprinkle each stack generously with Parmesan cheese. Return to oven for 10 to 15 minutes before serving.Recipe categories: Side dish, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, pkg, milk, sour cream, salt, carton sour cream, all-purpose flour, chopped celery
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