Eggplant Casserole

7 ingredients
2 steps

Ingredients

  • 1 large eggplant (about 1 3/4 lb.)
  • 3 or 4 medium size tomatoes
  • 1 c. shredded Swiss cheese
  • 1 c. grated Parmesan cheese
  • 1/4 c. butter, cut into bits
  • 1/2 c. tomato sauce with bits
  • 1 c. seasoned bread crumbs

Directions

  1. 1
    Peel eggplant.
  2. 2
    Slice 1/4-inch thick and soak in bowl of salted cold water (1 tablespoon in 1 quart water) for 30 minutes.

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