Eggplant Casserole

6 ingredients
5 steps

Ingredients

  • 1 small eggplant, sliced
  • 4 medium tomatoes
  • 2 medium bell peppers, chopped
  • 2 medium onions, chopped
  • Salt, pepper, garlic salt, sugar and Accent
  • 3/4 lb. sharp Cheddar (sliced 1/8-inch thick)

Directions

  1. 1
    Slice eggplant in 1/4 inch slices.
  2. 2
    Boil until partly tender. In a large casserole dish put a layer of eggplant and a layer of tomatoes.
  3. 3
    Fill in spaces with chopped bell peppers and onions. Sprinkle with salt, pepper, garlic salt, sugar and Accent.
  4. 4
    Top with a layer of sliced Cheddar cheese.
  5. 5
    Repeat layers, ending with cheese.

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