Eggplant Casserole

1. 1

   Peel eggplant.

2. 2

   Slice and soak in cold water for 30 minutes. Drain.

3. 3

   Drop in boiling water and cook until tender.

4. 4

   Drain.

5. 5

   In skillet, put onions, pepper and margarine.

6. 6

   Cook slowly for 10 minutes.

7. 7

   Add flour, sugar and tomatoes.

8. 8

   Cook until thickened.

9. 9

   In baking dish, add part of vegetable mixture.

10. 10

    Add layer of eggplant, then rest of vegetables.

11. 11

    Cover the top with bread crumbs.

12. 12

    Bake 30 minutes at 350u00b0.

13. 13

    Remove from oven the last few minutes of baking time.

14. 14

    Sprinkle top with cheese.

15. 15

    Return to oven to melt cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.