Eggplant Casserole

"I found this old recipe I had many years ago when I lived in Panama and liked to make. Placed here for safe keeping."
 
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Ready In:
1hr
Ingredients:
15
Serves:
6
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ingredients

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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

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.
 
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