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Eggplant casserole

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Ingredients/Components

milk
salt - 1/2 tsp
margarine - 1 item
whole wheat flour - 2 Tbsp
freshly ground black pepper - 1 item
grated sharp Cheddar cheese - 1/2 c
freshly grated nutmeg - 1 item
large sweet onion, thinly sliced - 1 item
medium-size eggplant, thinly sliced - 1 item
fresh Swiss chard or spinach, washed and drained - 2 3
to 2 large tomatoes, thinly sliced - 1 item
whole wheat bread crumbs or part raw wheat germ - 2/3 c
Place half of the eggplant slices in bottom of a buttered 2-quart casserole

How to make eggplant casserole:

Preheat oven to 350°. Place half of the eggplant slices in bottom of a buttered 2-quart casserole. Place chard on top of eggplant; cover with the rest of the eggplant and pack down. Next, place on the tomatoes, and on top, the onion slices. Pour white sauce over the vegetables; sprinkle cheese on top. Finally sprinkle on bread crumbs and dot with a little margarine. Bake for 40 minutes or until eggplant is tender.Sauce:2 Tbsp. margarine2 Tbsp. whole wheat flour1 1/2 c. milk freshly grated nutmeg1/2 tsp. salt freshly ground black pepper1/2 c. grated sharp Cheddar cheese Melt the margarine over medium heat in a heavy-bottomed pan. Stir in flour. Cook until flour and margarine have thoroughly integrated. Add milk and continue to stir until sauce thickens. Add seasonings.

Recipe categories: Side dish, Vegetables, Casseroles.

Rating:

Average rating: 3, total votes: 6

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