Eggplant Bean Bake

(1 vote)

2 tablespoons oil
9 ounces eggplant, cut into 1/2 inch cubes
1 pound canned baked beans
1 tablespoon hot pepper sauce
1/2 pound frozen sliced green beans
1 pound canned butter beans, drained
9 ounces tomatoes, thinly sliced
1/4 teaspoon dried thyme
2 tablespoons parsley, chopped
salt and pepper
2 ounces cheddar cheese, thinly sliced

Preheat oven to 375. In a frying pan, fry eggplant for 6-8 minutes; remove. In a 9x13 inch casserole dish, add oil, baked beans, and pepper sauce. Add green beans and butter beans. Spread the eggplant evenly on top. Arrange the tomato in circles from the center, leaving a border. Sprinkle with the thyme, parsley, and salt and pepper to taste. Arrange cheese on top, overlapping the tomato. Bake for 30 minutes. Serve hot.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.



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