1 large eggplant, peeled and cut into 1-inch cubes
Cook eggplant in a small amount of boiling water 10 minutes or until tender. Drain Well. Sauté onion and green pepper in oil in a large skillet until tender; add eggplant and next 6 ingredients, mixing well. Spoon mixture into a lightly greased 1-quart casserole; bake at 350° for 20 minutes. Sprinkle with Cheddar cheese and paprika; bake 10 minutes.
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon vegetable oil
1 medium tomato, peeled
2 tablespoons grated parmesan cheese
3/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
8 saltine crackers, crumbled
1/4 cup (1 ounce) shredded sharp cheddar cheese
a bit moist, but yummy and satisfying (even for meateaters)~paired with fried eggplant, olives, and astagio bread
Anonymous, Location not stated.
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