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Monday, July 4, 2016

Eggplant Tomato Casserole

1 eggplant

2 eggs, beaten
1 cup cracker crumbs
1/2 cup olive oil, or vegetable oil
1/2 cup onions, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
2 Tablespoons butter or margarine
1/4 teaspoon salt
pepper to taste
1/4 teaspoon basil
2 cups tomatoes, cut up.
1 cup grated sharp cheddar cheese

Pre-heat oven to 350 degrees Wash eggplant and cut into 1/2" to 3/4" slices. Dip eggplant into egg.
Put into cracker crumbs, turning to cover. Heat oil in a large skillet. Saute eggplant until golden brown on both sides. Place eggplant into a casserole dish. Saute onions, green pepper and garlic in butter for 5 minutes. Add seasonings and tomatoes, and heat to a simmer. Pour over eggplant. Bake in oven for 20  minutes. Top with grated cheese, and bake another 10-15 minutes to melt cheese.

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