Creole Eggplant Casserole
Creole Eggplant Casserole is an moderately easy dinner. Made with 2 large eggplant, 1 (1 lb.) can tomatoes, drained, 1 medium onion, chopped, 1/2 lb. cheddar cheese, grated and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Peel eggplant.
Cut crosswise in half inch thick slices, then into quarters.
Cook in boiling salted water 10 minutes.
Let cool.
Drain thoroughly.
Mix in tomatoes and onion.
Add salt, pepper, basil and sugar.
Pour half of mixture into buttered 2-quart casserole.
Top with half of the cheese.
Repeat.
Bake, uncovered, at 350Β° for 40 minutes.
π· Perfect Pairings
Complete your meal with these
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