Eggplant En Casserole

1. 1

   Slice eggplant 1/2-inch thick; remove skin and cut into dice to make about 5 cups of dice.

2. 2

   Melt 3 tablespoons of butter in a skillet and saute the eggplant slowly for about 5 minutes.

3. 3

   Place in a buttered casserole with alternate layers of sliced onions, diced tomatoes and grated cheese, saving 1/4 cup cheese for top; season each layer.

4. 4

   Top with crumbs which have been mixed with remaining cheese and dot with remaining butter.

5. 5

   Bake in moderate oven (375u00b0) until vegetables are tender and surface is nicely browned, about 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.