Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 eggplant, pared and sliced (3/8-inch wide); 1 medium onion, coarsely chopped; 2 cloves garlic; 1/4 lb. sharp Cheddar cheese, shredded; 1/2 c. cracker or bread crumbs; 1 small zucchini, sliced (1/4-inch wide); 1 (10 oz.) can tomato sauce; 2 Tbsp. olive oil; 1 egg, beaten with 2 Tbsp. milk

9 ingredients

7 steps

Ingredients

1 eggplant, pared and sliced (3/8-inch wide)
1 medium onion, coarsely chopped
2 cloves garlic
1/4 lb. sharp Cheddar cheese, shredded
1/2 c. cracker or bread crumbs
1 small zucchini, sliced (1/4-inch wide)
1 (10 oz.) can tomato sauce
2 Tbsp. olive oil
1 egg, beaten with 2 Tbsp. milk

Directions

1

At medium heat in large frying pan, saute until light brown the garlic in olive oil and remove garlic.
2

Saute until transparent the onion and remove.
3

Dip eggplant in egg mixture and lightly in crumbs.
4

Saute until tender, adding more olive oil as needed.
5

Likewise, cook the zucchini but do not overcook.
6

Layer eggplant and zucchini with tomato sauce, onion and cheese, topping with the cheese.
7

If ingredients are still warm, bake at 350° for 30 minutes or until topping is browning.