Eggplant Casserole

• 2 Tbsp. butter
• 1 1/2 lb. pared eggplant, cubed
• 2 tsp. beef stock base
• 1 1/2 tsp. spaghetti sauce seasoning
• 1 c. sour cream
• 1 Tbsp. dried onion flakes
• 1/2 tsp. salt
• 1/2 tsp. medium ground pepper
• 1/4 c. fine French bread crumbs
• 2 Tbsp. grated Parmesan cheese

1. Melt butter in a large frying pan; saute eggplant for 5 minutes or slightly soft.
2. Combine 1/2 cup hot water, beef stock base and spaghetti sauce seasoning; pour over eggplant.
3. Cover; simmer until tender and liquid is absorbed.
4. Spoon into flat baking dish.
5. Combine sour cream, onion flakes, salt and pepper. Pour over casserole.
6. Cover with crumbs, sprinkle with cheese. Bake at 350u0b0 for 20 to 25 minutes.

butter, pared eggplant, beef stock base, spaghetti sauce seasoning, sour cream, onion, salt, ground pepper, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031861 (may not work)