Thursday, April 2, 2015

Eggplant Tomato Casserole

2 c. Diced Eggplant
2 Eggs
1 tbsp. Butter
3 tbsp. Chopped Onions
1/2 c. Dry Bread Crumbs
2 Lg. Tomato’s
2 oz. Cheddar Cheese (low-fat)
1/4 c. Parmesan Cheese
1. Peel and slice eggplant. Place slices in a covered pan with 1/4 cup water or vegetable stock, cook until tender.
2. Mash drained eggplant and mix with beaten eggs, bread crumbs and onions.
3. Butter a shallow baking dish. Cover the bottom with half the tomatoes (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.

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