Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 medium eggplant, peeled; 1/3 c. vegetable oil; 1 1/2 c. chopped onion; 2 Tbsp. oil; 2 c. chopped green pepper; 1/2 c. sliced pitted ripe olives; 1 1/2 c. (6 oz.) sharp Cheddar cheese; 1 (8 oz.) can tomato sauce; 1 c. soft bread crumbs; 2 Tbsp. butter or margarine, melted

10 ingredients

1 steps

Ingredients

1 medium eggplant, peeled
1/3 c. vegetable oil
1 1/2 c. chopped onion
2 Tbsp. oil
2 c. chopped green pepper
1/2 c. sliced pitted ripe olives
1 1/2 c. (6 oz.) sharp Cheddar cheese
1 (8 oz.) can tomato sauce
1 c. soft bread crumbs
2 Tbsp. butter or margarine, melted

Directions

1

Cut eggplant into 1/2-inch cubes. Cook in 1/3 cup oil until tender. Remove; drain. Cook onion in 2 tablespoons oil until tender. Add green peppers, olives and 1/2 teaspoon each salt and pepper. Put 1/2 of eggplant in 1 1/2-quart casserole dish. Add 1/2 the green pepper and olive mixture and 1/2 of cheese. Repeat layers. Pour tomato sauce over top. Mix crumbs with butter; sprinkle on top. Bake at 375° for 30 to 35 minutes. Serves 6 to 8.