1 medium eggplant, peeled, cubed
Lightly brown eggplant in oil. Drain on paper towels and set aside.
3 tablespoons oil (olive)
2 tablespoons minced green onion
1 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon basil leaves, crushed
1/2 teaspoon thyme
pepper to taste
4 large tomatoes, peeled, seeded, chopped
2 tablespoons Parmesan cheese
Combine onion, garlic powder, parsley, basil, thyme, pepper, and tomatoes. Cover and simmer 1/2 hour. Stir often. Add eggplant and simmer 10 more minutes.
Put in 1 1/2 quart casserole. Top with Parmesan cheese and broil for 3 minutes.
Click Here to Comment on This Recipe