Eggplant Casserole
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A home-kitchen version of eggplant casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 large eggplant
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 c. bread crumbs or stuffing mix
- 1 to 2 c. sharp cheese, grated
- 2 c. soft tomatoes or 1 can
Method
Peel and slice eggplant approximately 1/2 to 3/4 inch thick. Salt and pepper and let stand a few minutes.
Brown in Wesson oil and drain.
In casserole dish, place 1 layer of eggplant, then onion, then pepper, cheese and tomatoes.
Repeat if using a deep dish.
Top with bread crumbs.
Bake at 350° for 1 hour.
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