Scalloped Eggplant Casserole Recipe

• 1 eggplant
• 1 quart. canned tomatoes
• 1/2 c. finely minced onions
• 1 1/2 ounce. extra virgin olive oil
• 4 ounce. toasted bread cubes or possibly croutons
• 2 tbsp. sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon sweet basil
• 1/8 teaspoon oregano
• 1/4 c. bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 tbsp. melted butter

1. Wash and peel eggplant.
2. Cut into 1/2 inch cubes.
3. Cook in boiling salted water about 8 min or possibly till tender.
4. Drain well.
5. Saute/fry onion in oil.
6. Combine sauteed onions, oil and bread crumbs, mixing well.
7. Drain off 1/2 juice of tomatoes.
8. Place tomatoes, juice, sugar, salt, pepper and spices on range and bring to a boil.
9. Add in onion and bread crumb mix and mix well.
10. Incorporate eggplant into mix.
11. Pour into a greased casserole dish.
12. Top with bread crumbs and Parmesan cheese.
13. Sprinkle with melted butter.
14. Bake at 375 degrees for 30 to 40 min.
15. Top should be nicely browned.

eggplant, tomatoes, onions, extra virgin olive oil, bread, sugar, salt, pepper, sweet basil, oregano, bread crumbs, parmesan cheese, butter

Taken from cookeatshare.com/recipes/scalloped-eggplant-casserole-59384 (may not work)