Recipe For Cooking Eggplant Casserole

Toaster Oven Casseroles :: Vegetable Casseroles

Eggplant Casserole

1 (1 1/2 lb.) eggplant
6 Tbsp. butter
2 onions, sliced
3 sliced tomatoes (fresh) or 1 1/2 C. canned tomatoes
1 C. grated cheese
1 tea. salt
Pepper, to taste
1 C. finely crushed bread crumbs
Mushrooms (optional)

Slice the eggplant about 1/2 in. thick. Skin and dice. Makes approximately 5 C.

Sauté the eggplant for about 5 min. in the butter. Place in a buttered casserole, alternate layers, with the sliced onion, the tomatoes and the grated cheese. Season each layer. Top with bread crumbs and remaining cheese. Bake at 375 degrees F for about 35 min.