Eggplant and Tomato Casserole (version III)
2 medium eggplants (about 2 1/2 pounds)
Preheat oven to 375°F.
1/4 cup salad oil
2 cloves garlic, finely chopped
2 tablespoons flour
2 cans (1 pound size) stewed tomatoes, undrained
2 teaspoons sugar
1 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon dried basil leaves
1/2 cup grated parmesan cheese
Lightly grease 2 quart casserole. Wash and peel eggplants; cut into 2 inch cubes. In 6 quart saucepan, in small amount of boiling salted water, simmer eggplant 10 minutes. Drain.
Meanwhile, in hot oil in large skillet, sauté garlic until golden, about 3 minutes. Remove from heat. Stir in flour, tomatoes, sugar, paprika, pepper, and basil. Cook, stirring, over medium heat, until mixture boils and is thickened.
In prepared casserole, layer eggplant cubes, alternately with tomato mixture, to fill casserole. Top with grated cheese. Bake 30 minutes, or until lightly browned.
Serves 6 to 8.
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