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Eggplant Tomato Casserole Recipe

Description:  As eggplant recipes go, we think you will like this one. It's quick and easy to make, and tastes good..... sounds like a winner to me.

 Serves: 6 servings


  • 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

Preparation Directions:

  • Pre-heat oven to 350 ° F.
  • 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.
  • Sauté eggplant until golden brown on both sides.
  • Place eggplant into a casserole dish.
  • Sauté 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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