Eggplant Casserole

1. 1

   Peel and slice eggplant thickly.

2. 2

   Dip in flour.

3. 3

   Brown in butter in a large frying pan.

4. 4

   Lay aside on a plate.

5. 5

   Cut tomatoes into wedges.

6. 6

   Mix onion, green pepper and tomatoes in the frying pan.

7. 7

   (If using fresh tomatoes, a little water may be necessary.) Mix in 1 tablespoon of the flour and season with salt, pepper and oregano to taste.

8. 8

   Fill casserole with alternate layers of this mixture and eggplant.

9. 9

   Bake, uncovered, at 350u00b0 for 15 minutes. Sprinkle with shredded Cheddar cheese to garnish.

10. 10

    Bake a few more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.