Eggplant Casserole

1. 1

   Peel, dice and cook eggplant for 10 minutes in salted water. Drain eggplant.

2. 2

   Blend flour and margarine together in a separate bowl.

3. 3

   Cook tomatoes, green pepper and onion in a saucepan until tender, approximately 10 minutes.

4. 4

   Add butter and flour mixture to tomato mixture, stirring slowly.

5. 5

   Cook until it thickens.

6. 6

   Place one layer of eggplant in baking dish, then one layer of tomato mixture and then sprinkle with cheese.

7. 7

   Repeat layers, ending with cheese.

8. 8

   Bake at 350u00b0 for 45 minutes to 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.