Eggplant Casserole

9 ingredients
8 steps

Ingredients

  • 4 small or 2 large eggplant
  • 1 small onion, chopped
  • 1 Tbsp. butter, melted
  • 1 c. shredded cheese (sharp Cheddar)
  • 2 eggs, beaten
  • 1 Tbsp. Worcestershire sauce
  • 1 large tomato, peeled and chopped
  • 1/2 c. grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. 1
    Peel eggplant and cut into 1/2-inch slices.
  2. 2
    Cook in boiling salted water for 15 to 20 minutes or until tender.
  3. 3
    Drain well and mash.
  4. 4
    Saute onion in butter; combine with eggplant and other ingredients.
  5. 5
    Spoon into a greased 1 1/2-quart casserole dish and top with tomato.
  6. 6
    Sprinkle with salt,
  7. 7
    pepper and Parmesan cheese.
  8. 8
    Bake at 350° for 30 minutes.

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