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    Eggplant Casserole


    Source of Recipe


    Peggy Inman


    Recipe Introduction


    From the Heritage Cookbook of Dequincy. LA 1976


    List of Ingredients


    • 1 Large Eggplant peeled and cup in cubes.
    • 1 Tbls. oil
    • 1 large onion chopped
    • 1 bud garlic chopped fine
    • 1 can tomatoes or herb tomato sauce
    • 2 bay leaves
    • Grated cheese
    • salt and pepper to taste


    Instructions


    1. Boil eggplant until tender
    2. In skillet cook in oil the onions and garlic until soft.
    3. Add tomatoes, bay leaves. Cook until thick.
    4. Drain eggplant and add to tomatoe mixture.
    5. Season with salt and pepper. Cook to very thick.
    6. In buttered casserole dish place a layer of eggplant and a layer of grated cheese.
    7. Repeat and end with cheese layer.
    8. Bake at 350 degrees until slightly brown.
 

 

 

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