Eggplant Casserole
Eggplant Casserole
- 2 medium eggplants
- 1 can tomatoes
- 1/2 teaspoon sugar
- 2 cloves garlic, finely chopped
- Parmesan cheese
- Cook tomatoes, sugar and garlic, while preparing eggplant.
- Peel and slice eggplant....fry in cooking oil until lightly browned and tender.
- Drain well on paper towels.
- Place layer of eggplant in casserole dish, spoon part of tomato mixture over eggplant and sprinkle with Parmesan cheese.
- Continue until all ingredients are used.
- Top with Parmesan cheese.
- Recipe can be doubled
- Bake in 350 degree oven till bubbly and lightly browned.
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