Baked Eggplant

10 ingredients
8 steps

Ingredients

  • 1 medium to large eggplant, peeled and diced
  • 1/2 c. margarine
  • 1 small onion, chopped
  • 1 small green pepper
  • 1 Tbsp. brown sugar
  • 1 tsp. salt
  • 2 Tbsp. flour
  • 1 lb. canned tomatoes
  • 1 c. corn bread crumbs
  • grated yellow cheese

Directions

  1. 1
    Cook eggplant in small amount of salted water.
  2. 2
    Drain well. In saucepan, melt 1/2 cup margarine and saute onions and green peppers.
  3. 3
    Add sugar, salt and flour, stirring to blend.
  4. 4
    Add tomatoes.
  5. 5
    Cook, stirring, 5 minutes.
  6. 6
    Add eggplant and cornbread. Pour into greased 1 1/2-quart casserole.
  7. 7
    Bake at 350° for 15 minutes.
  8. 8
    Top with cheese and bake 15 minutes longer.

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