Eggplant and Cheese Casserole

(7 votes)

3 small eggplants
1 large onion, chopped
3/4 cup bread crumbs
1 tablespoon oregano
1 can tomato sauce
1 cup ricotta cheese
1-1/2 cups cheddar cheese

Cut eggplants into 3/4-inch cubes and place in 4-quart casserole. Add onion, bread crumbs, oregano and tomato sauce; stir well. Cover tightly and bake at 400 for 45 minutes. Stir vegetables thoroughly, recover and continue to bake until vegetables are very soft when pressed (about 45 more minutes); check occasionally and add water if casserole appears dry. Spoon ricotta mixture over hot mixture; sprinkle with cheddar cheese. Continue to bake, uncovered, until cheese is melted (about 10 minutes.)



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