Eggplant Casserole
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 large peeled diced eggplant (or unpeeled)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 2 garlic cloves, minced
- 2 cups chopped peeled fresh tomatoes
- 2 (8 ounce) cans tomato sauce
- 1 pinch thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup chopped fresh parsley
- 1⁄2 cup seasoned bread crumbs (or unseasoned)
- 1 cup grated mozzarella cheese (or Swiss or cheddar)
directions
- Placed chopped eggplant in oiled 7x11" pyrex dish. Broil for 5 minutes, stir eggplant, broil for 5 minutes more. Sprinkle with salt and pepper and let stand till sauce is finished.
- Heat oil in saucepan; add onion, celery and garlic. Cook till onion is softened and yellow.
- Add tomatoes and tomato sauce. Cook until thickened, about 5 minutes.
- Stir in seasonings, parsley and bread crumbs.
- Pour sauce over broiled eggplant. Cover with grated cheese. Bake at 350* until cheese is melted, about 15-20 minutes.
- Tastes even better the next day.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.