Ann,MS (11:27:26 PM) :
Eggplant Casserole
Peel (if you like) one large or two medium eggplants. Slice a good 1/2" thick. Parboil for 10 minutes. Drain thoroughly.
In a lightly oiled casserole, layer: eggplant onion slices bell pepper slices tomato slices (or canned diced tomatoes)
Repeat at least once. Amounts vary according to taste. I like tomato, so I use a lot.
Season with salt and pepper, if desired. Add fresh minced garlic to the first layer, if desired.
Bake at 300 degrees F about 2 hours. Cover the first hour or so, then finish uncovered.
Add buttered bread crumbs the last hour, if you like. Sprinkle w/Parmesan.
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