Parmesan Eggplant Casserole

(6 votes)

2 servings cooking spray (2 seconds of spray)
2 large eggplants
1/8 teaspoon salt
1/2 cup butter/margarine
1 cup onion, minced
1 bell pepper, minced
2 teaspoons parsley, minced
1-3/4 cups parmesan cheese
16 ounces canned stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup cracker meal
1/3 teaspoon paprika

Preheat oven to 350ºF. Coat a casserole dish lightly with cooking spray. Peel eggplants and chop coarsely; sprinkle with salt and allow to "sweat" for 10 - 15 minutes. Melt margarine in skillet, add eggplant, onions, bell pepper, simmer 15 minutes. Add parsley, 4 ounces of the cheese, and tomatoes. Simmer 5 more minutes, add salt and pepper, and place in casserole. Combine cracker meal, paprika and remaining cheese, and sprinkle on top of casserole. Bake for 20 minutes.

Suggestion: Great with crusty bread and leafy salad. Tip: Freezes well before baking.

Yield: 6 servings


This was very good. I will make it again.
Anonymous, Location not stated.

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