• 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.

Back To Recipe Archive