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  • Eggplant And Tomato Casserole

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    Ingredients

    • 1 lrg eggplant (2 pounds), peeled, cut into 1 inch cubes
    • 1/2 c. seasoned dry bread crumbs
    • 1/3 c. minced onion
    • 3 x cloves garlic
    • 1 1/2 tsp dry oregano leaves, divided
    • 1/2 tsp dry basil leaves
    • 1/4 tsp dry thyme leaves Salt and pepper, to taste
    • 2 x Large eggs
    • 3 med tomatoes, sliced
    • 1/4 c. grated fat-free Parmesan cheese

    Directions

    1. Cook eggplant in 2 inches simmering water in covered medium saucepan till tender, 5 to 8 min. Drain well. Mash eggplant with fork; fold in breadcrumbs, onion, garlic, 1 tsp. oregano, basil, and thyme. Season to taste with salt and pepper. Fold in Large eggs.
    2. Spoon eggplant mix into 11 x 7 inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 tsp. oregano.
    3. Bake, uncovered, at 350 degrees F. till warm through, about 20 min.

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