Eggplant Casserole (version XXI)

1 medium eggplant (1 pound), peeled
2 tablespoons cooking oil
1-1/2 cups chopped onion
2 cups chopped green sweet pepper
1 tablespoon cooking oil
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced pitted ripe olives
1/2 cup shredded sharp American cheese or cheddar cheese (2 ounces)
1 8-ounce can tomato sauce
3/4 cup soft bread crumbs (1 slice)
1 tablespoon margarine or butter, melted

1. Cut eggplant into 1/2-inch cubes. Cook eggplant cubes in the 2 tablespoons oil until tender. Remove from skillet.

2. In the same skillet cook onion and sweet pepper in the 1 tablespoon oil until tender, stirring frequently. Remove from heat. Stir in flour, salt, and black pepper. Add olives.

3. Layer half the eggplant in a 1-1/2-quart casserole. Add half the olive mixture and half the cheese. Repeat layers. Pour tomato sauce over all. Mix crumbs with melted margarine or butter; sprinkle over tomato sauce. Bake, uncovered, in a 375 degree oven about 30 minutes or until edges are bubbly.

Makes 6 to 8 servings.



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